Amaretto cherry tart

Name: Amaretto cherry tart
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 3 Eggs (size M); 225 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 TABLESPOONS Almond liqueur (Amaretto); 100 g Flour; 1 heaped Tsp baking powder; 50 g ground almonds without skin; 500 g (720 ml; separation weight: 370 g) fresh or 1 jar of sour cherries; 2 TABLESPOONS Cherry Jam; 10 sheets Gelatine; 750 g Whole milk yoghurt; 600 g Whipped cream; 75 g flaked almonds; 50 g Amarettini; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

3 Eggs (size M)
225 g Sugar
2 packages Vanillin sugar
1 pinch Salt
3 TABLESPOONS Almond liqueur (Amaretto)
100 g Flour
1 heaped Tsp baking powder
50 g ground almonds without skin
500 g (720 ml; separation weight: 370 g) fresh or 1 jar of sour cherries
2 TABLESPOONS Cherry Jam
10 sheets Gelatine
750 g Whole milk yoghurt
600 g Whipped cream
75 g flaked almonds
50 g Amarettini
baking paper

Directions

1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add 100 g sugar, 1 packet of vanillin sugar and salt. Stir in egg yolks and liqueur one after the other. Mix flour and baking powder, sieve onto the egg cream and fold in together with the almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let cool on a cake rack.
2
Wash, drain and stone the fresh cherries. Place in a saucepan with 150 ml water and 25 g sugar. Bring to the boil covered. Simmer at low heat for 5-8 minutes. Drain and let cool down. Drain cherries from the jar. Mix cherries and jam well. Remove the base from the pan and place a cake ring around it. Soak gelatine in cold water. Mix yoghurt, 100 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine, dissolve carefully. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Put it in a cold place. Whip 400 g cream until stiff. As soon as the cream begins to gel, fold in the cream. Pour the cream onto the base. Spread the cherries on top.
3
Soak gelatine in cold water. Mix yoghurt, 100 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine, dissolve carefully. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Put it in a cold place. Whip 400 g cream until stiff. As soon as the cream begins to gel, fold in the cream. Pour the cream onto the base. Spread the cherries on top. Chill for 3-4 hours. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Crumble the Amarettini coarsely. Remove the cake from the ring. Whip 200 g cream until stiff. Coat the edge of the cake with it. Sprinkle almond flakes on the edge and on top. Sprinkle the amarettini over it.
4
Chill for 3-4 hours. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Crumble the Amarettini coarsely. Remove the cake from the ring. Whip 200 g cream until stiff. Coat the edge of the cake with it. Sprinkle almond flakes on the edge and on top. Sprinkle the amarettini over it.
5
4 hours waiting time