Brittle fan cake with cherries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead flour, egg, sugar, vanillin sugar and fat. Cover and chill for 30 minutes

2. 2

   Spread 2/3 of the dough into a greased springform pan (26 cm Ø) with the bottom of the pan turned upside down (the dough is easier to remove later). Prick the base several times. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes. Cooling down

3. 3

   Bake the rest of the dough in the same way for about 5 minutes. Mix jam and almonds and spread on the base. Bake for another 5-7 minutes. Remove the brittle base, cut it into 12 pieces while still warm and let it cool down

4. 4

   Drain the cherries, collect the juice. Mix 4 tablespoons of juice and starch. Bring the rest of the juice to the boil, stir in the starch, bring to the boil. Fold in cherries, up to 12. Set aside 3 tbsp. juice. Place the rim of the mould around the base. Spread the compote over it and let it cool down

5. 5

   Whip 250 g cream until stiff. Beat the powder and 1/2 l water with the whisk of the hand mixer at highest speed for 3 minutes. Stir in 4 portions of quark, then fold in the cream. Spread on the cherries. Cool the cake for about 4 hours

6. 6

   Whip 125 g cream until stiff. decorate the cake with cream tuffs, thickened juice, cherries and brittle fans

Nutrition Facts

KCAL
510 kcal

CARBS
59 g

FATS
23 g

PROTEINS
12 g