Cherry cake with almond cream

Name: Cherry cake with almond cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp some + 150 g soft butter; 125 g + 3 teaspoons sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 200 g Flour; 7-10 Tbsp 1 P. Baking powder; 5 tablespoons (50 g) + 400 g + 300 g whipped cream; 1 glass (720 ml) Cherries; 35 g Cornstarch; 75 g crushed almonds; 75 g flaked almonds; 2 packages Cream stabiliser; 300 g Marzipan raw mass; 100 g + some icing sugar; 50-75 g Apricot Jam; 7-10 Tbsp Marzipan bunny, Easter eggs and mint; 7-10 Tbsp Clear film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp some + 150 g soft butter
125 g + 3 teaspoons sugar
1 package Vanillin sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
200 g Flour
7-10 Tbsp 1 P. Baking powder
5 tablespoons (50 g) + 400 g + 300 g whipped cream
1 glass (720 ml) Cherries
35 g Cornstarch
75 g crushed almonds
75 g flaked almonds
2 packages Cream stabiliser
300 g Marzipan raw mass
100 g + some icing sugar
50-75 g Apricot Jam
7-10 Tbsp Marzipan bunny, Easter eggs and mint
7-10 Tbsp Clear film

Directions

1
Grease the springform pan (26 cm Ø). Cream 150 g butter, 125 g sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder, alternating with 5 tablespoons of cream. Spread into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Cooling down
2
Drain the cherries, collecting the juice. Mix starch and 5 tablespoons of juice. Boil up the rest of the juice. Stir in the starch and simmer for about 1 minute while stirring. Fold in the cherries, cool for 10-15 minutes
3
Roast ground almonds and flaked almonds separately without fat, cool. Cut the sponge cake 2 x horizontally. Close the cake ring around the 1st base. Spread with cherries, cool down
4
Whip 400 g cream until stiff, adding 1 cream firming agent and 2 tsp. sugar. Fold in ground almonds, up to 1 tsp. Spread 1/3 almond cream on the cherries. Place 2nd base on top. Spread the rest of the almond cream on top. Place the 3rd base on top. Chill for about 30 minutes.
5
Whip 300 g of cream until stiff, adding 1 cream firming agent and 1 teaspoon of sugar. Spread a thin layer of 2/3 cream on the cake. Fill the rest of the cream into a piping bag (star-shaped spout), chill
6
Coarsely grate the marzipan, knead with 100 g icing sugar. Roll out between 2 layers of foil to a circle (approx. 40 cm Ø). Remove the upper foil. Place the circle on the cake using the lower foil. Remove the foil and press on the marzipan. Cut off excess marzipan
7
Pass the jam through a sieve. Spread the edge of the cake with the jam. Press the flaked almonds and dust with icing sugar. Decorate the cake with cream tuffs, the rest ground almonds etc.