Basle cherry tart

Ingredients

Directions

1. 1

   For the buttercream, mix pudding powder and 25 g sugar, stir with 150 ml milk until smooth. Bring 600 ml milk to the boil in a pot, remove from the heat. Stir in the pudding powder. Bring to the boil while stirring and simmer for about 1 minute. Pour into a bowl, cover with foil and allow to cool at room temperature. Store butter also at room temperature. For the sponge cake, separate the eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Beat 175 g sugar, 1 packet vanilla sugar and salt until stiff. Stir in the egg yolks one after the other.

2. 2

   Mix flour, almonds and baking powder, fold in. 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 25-30 minutes. Let the base cool down on a cake rack. Drain the cherries on a sieve, collecting the juice. Boil up the juice with 1 packet of vanilla sugar. Mix the starch with a little water until smooth. Stir into the boiling liquid and simmer for about 1 minute. Stir in the cherries and let it cool down. Remove the base from the pan and remove the baking paper. Cut the base twice horizontally. Place a cake ring around the lower cake base. Whisk the butter and icing sugar at room temperature with the whisk of the hand mixer until frothy. Stir in the pudding by the spoonful. Finally, briefly stir in the kirschwasser. Pour approx. 4 tablespoons of cream into a piping bag with a perforated spout and set aside. Spread 1/3 of the cream on the bottom base and smooth it down. Spread half of the cherries in blobs on the cream with a teaspoon.

3. 3

   Remove the base from the pan and remove the baking paper. Cut the base twice horizontally. Place a cake ring around the lower cake base. Whisk the butter and icing sugar at room temperature with the whisk of the hand mixer until frothy. Stir in the pudding by the spoonful. Finally, briefly stir in the kirschwasser. Pour approx. 4 tablespoons of cream into a piping bag with a perforated spout and set aside. Spread 1/3 of the cream on the bottom base and smooth it down. Spread half of the cherries in blobs on the cream with a teaspoon. Place the second base on top and press down. Spread 1/2 of the remaining cream on the bottom cake layer, spread the remaining cherries on top. Place the third cake layer on top and press down. Chill the cake for 30 minutes. Remove the cake from the ring. Spread with the remaining cream. Pull along the edge of the cake with a cake comb. Decorate the cake with the cream in a piping bag. Decorate with chocolate shavings and cherries. Chill for 2 hours

4. 4

   Place the second base on top and press down. Spread 1/2 of the remaining cream on the bottom cake layer, spread the remaining cherries on top. Place the third cake layer on top and press down. Chill the cake for 30 minutes. Remove the cake from the ring. Spread with the remaining cream. Pull along the edge of the cake with a cake comb. Decorate the cake with the cream in a piping bag. Decorate with chocolate shavings and cherries. Chill for 2 hours

5. 5

   waiting time approx. 4 hours