Burnt almond and cherry cake

Name: Burnt almond and cherry cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 2 eggs (Gr. M), salt, 75 g sugar; 60 g flour, 40 g cornstarch; 1 coated Tsp Baking Powder; 150 g Almond kernels (without skin); 160 g + some icing sugar; 7-10 Tbsp Oil; 1 glass (720 ml) Cherries; 7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk); 5 sheets white gelatine; 400 g + 200 g whipped cream; 3 packages Vanillin sugar; 250 g Marzipan raw mass; baking paper; 7-10 Tbsp aluminium foil, transparent film

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

2 eggs (Gr. M), salt, 75 g sugar
60 g flour, 40 g cornstarch
1 coated Tsp Baking Powder
150 g Almond kernels (without skin)
160 g + some icing sugar
7-10 Tbsp Oil
1 glass (720 ml) Cherries
7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk)
5 sheets white gelatine
400 g + 200 g whipped cream
3 packages Vanillin sugar
250 g Marzipan raw mass
baking paper
7-10 Tbsp aluminium foil, transparent film

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 2 tablespoons of cold water and 1 pinch of salt until stiff, while pouring in the sugar. Beat in the egg yolks one by one. Sift flour, starch and baking powder into the mixture and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 15 minutes. Cooling down
2
Heat almonds, 100 g icing sugar and 100 ml water while stirring until the water has evaporated. Then caramelise at high heat until golden. Spread the roasted almonds on an oiled piece of aluminium foil and let them cool down
3
Drain the cherries and collect the juice. Mix pudding powder and 6 tablespoons of juice. Boil up the rest of the juice. Stir in pudding powder and bring to the boil briefly. Add the cherries. Cool down a little. Put the cake ring around the sponge cake. Spread the compote on top. Let it cool down
4
Finely chop or grind 150 g roasted almonds. Soak gelatine in cold water. Whip 400 g cream until stiff, while pouring in 2 sachets of vanillin sugar. Squeeze the gelatine and dissolve over a mild heat. Stir in 2-3 tablespoons of cream, then fold into the remaining cream. Fold in chopped almonds, up to 1/3. Spread on the cherries. Chill for about 3 hours.
5
Coarsely grate the marzipan and knead with 60 g icing sugar. Roll out 2/3 of the marzipan between cling film round (26 cm Ø). Roll out the rest of the marzipan and cut out about 5 small and 8 larger stars
6
Place the marzipan plate on the cake. Whip 200 g cream until stiff, while pouring in 1 sachet of vanilla sugar. Spread half of the cream on the cake rim. Press the rest of the chopped almonds, except for 1 tsp, onto the edge of the cake
7
Place large marzipan stars on top of the cake. Fill the rest of the cream into a piping bag with a star nozzle and squirt cream tuffs on top. Dust the small stars with icing sugar. Decorate the cake with this, with the remaining chopped and whole roasted almonds and icing sugar