Cherry and nut cake

Ingredients

Directions

1. 1

   Finely crumble the lady fingers. Melt the butter and let it cool down a little. Beat the eggs, 175 g sugar, salt and 1 packet of vanilla sugar with the whisk of the hand mixer for 8-10 minutes until thick and creamy. Mix sponge crumbs, 150 g ground hazelnuts and baking powder, fold in carefully with the butter. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let cool off.

2. 2

   Drain the cherries and collect the juice in a saucepan. Bring to the boil with 25 g sugar. Stir starch and 100 ml water until smooth. Remove from heat, stir in the starch. Let simmer for about 1 minute while stirring. Stir in cherries. Remove the base from the ring, remove the baking paper. Halve the base once crosswise. Place the edge of the springform pan around the bottom cake base. Add the cherries and smooth it down. Chill for about 1 hour. Soak gelatine in cold water. Roast 50 g ground nuts in a pan without fat until golden brown, remove and let cool. Whip 400 g cream until stiff. Fold in nuts, 50 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine, dissolve and stir into the cream.

3. 3

   Add the cherries and smooth it down. Chill for about 1 hour. Soak gelatine in cold water. Roast 50 g ground nuts in a pan without fat until golden brown, remove and let cool. Whip 400 g cream until stiff. Fold in nuts, 50 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine, dissolve and stir into the cream. Pour the cream on the cherries, smooth it down and place the top layer on top. Chill for about 2 hours. Roast chopped nuts in a pan without fat until golden brown, take them out and let them cool down. Whip 250 g whipped cream until stiff. Spread the cake with 2/3 of the cream. Sprinkle the rim with hazelnuts. Put the rest of the cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Chop the bark chocolate and sprinkle the cake with it. Sprinkle with cocoa

4. 4

   Chill for about 2 hours. Roast chopped nuts in a pan without fat until golden brown, take them out and let them cool down. Whip 250 g whipped cream until stiff. Spread the cake with 2/3 of the cream. Sprinkle the rim with hazelnuts. Put the rest of the cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Chop the bark chocolate and sprinkle the cake with it. Sprinkle with cocoa