Cappuccino cherry tart (fresh cherries)
easy
75 mins
75 mins
Ingredients
- 125 g Butter or margarine
- 100 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 2 Eggs (size M)
- 4 TABLESPOONS Milk
- 200 g Flour
- 50 g Cornstarch
- 1/2 package Baking Powder
- 20 g Cocoa powder
- 3 TABLESPOONS Amaretto (almond liqueur)
- 7-10 Tbsp Fat and breadcrumbs
- 500 g Sweet cherries (e.g. cartilage cherries)
- 1/4 l Cherry nectar
- 2 TABLESPOONS Sugar
- 1/2 Cinnamon stick
- 7-10 Tbsp peel of 1 untreated lemon
- 20 g Cornstarch
- 4 sheets white gelatine
- 200 g Whipped cream
- 4-5 Tsp soluble coffee
- 500 g Low-fat curd
- 60 g Sugar
- 2 packages Vanillin sugar
- 7-10 Tbsp Cocoa
Directions
- 1
Cream fat, sugar, vanillin sugar and salt. Stir in eggs and milk bit by bit. Mix flour, cornstarch, baking powder and cocoa and stir in. Fill the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down.
- 2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20 to 25 minutes. Let cool on a cake rack. Remove the base from the tin and place a cake ring around it. Sprinkle the base with Amaretto.
- 3
Heat the oil in a large frying pan. Fry the onion sausage in it until crumbly. Season with pepper, paprika and a little salt. Stir in tomato paste, sweat briefly and deglaze with 1⁄4 l water and cream. Stir in remaining frozen herbs, bring to the boil. Stir in chopped herbs and gnocchi, warm up briefly. Season to taste and serve.
- 4
Spread on the dough base and chill. Soak the gelatine. Mix cream and soluble coffee and beat until stiff. Mix quark, sugar and vanillin sugar until smooth. Squeeze the gelatine, dissolve and stir into the quark.
- 5
Fold in the cream and spread on the cooled compote. Put the cake in a cool place. Loosen the cake edge. Serve the cake dusted with cocoa. Makes 16 pieces.
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