Cherry cake
easy
120 mins
120 mins
Ingredients
- 3 Eggs (size M)
- 100 g Sugar
- 1 package Vanillin sugar
- 50 g Cornstarch
- 100 g Flour
- 2 TEASPOONS Baking Powder
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- baking paper
- 1 glass (720 ml; separation weight: 460 g) Morello cherries
- 2 TABLESPOONS Cornstarch
- 2 TABLESPOONS Sugar
- 2 TABLESPOONS flaked almonds
- 200 g Raspberry Jelly
- 6 sheets white gelatine
- 100 ml Sherry fino or light grape juice
- 2 (200 g each) Cup of whipped cream
Directions
- 1
Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Gradually add sugar and vanillin sugar while stirring. Then stir in the egg yolks. Mix starch, flour and baking powder and sieve onto the egg foam. Add lemon zest and fold in loosely. Line the bottom of a springform pan (22 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes.
- 2
Let it cool down on a cake rack. Drain the cherries, collect the juice. Mix starch with 3 tablespoons of juice. Bring juice and sugar to the boil, thicken with the starch. Stir in cherries. Leave to cool. Roast the flaked almonds in a dry pan until golden brown, take them out immediately and let them cool down. Cut the sponge cake twice. Spread the raspberry jelly on the bottom layer. Place the second base on top. Soak the gelatine. Warm the sherry slightly. Squeeze the gelatine and dissolve in it. Chill until the mixture begins to gel. Whip the cream until stiff and fold in.
- 3
Spread the raspberry jelly on the bottom layer. Place the second base on top. Soak the gelatine. Warm the sherry slightly. Squeeze the gelatine and dissolve in it. Chill until the mixture begins to gel. Whip the cream until stiff and fold in. Spread half of the cherries on the second bode. Pour about 1/3 of the sherry cream on top, place the top layer on top and press down slightly. Spread another third of the cream all around. Decorate the edge of the cake with flaked almonds (put some aside for sprinkling). Pour the rest of the cream into a piping bag with a star-shaped spout. Decorate the cake with cream dabs. Place the remaining cherries in the middle of the cake and sprinkle with the remaining flaked almonds. Makes about 12 pieces
- 4
Spread half of the cherries on the second bode. Pour about 1/3 of the sherry cream on top, place the top layer on top and press down slightly. Spread another third of the cream all around. Decorate the edge of the cake with flaked almonds (put some aside for sprinkling). Pour the rest of the cream into a piping bag with a star-shaped spout. Decorate the cake with cream dabs. Place the remaining cherries in the middle of the cake and sprinkle with the remaining flaked almonds. Makes about 12 pieces
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