Cherry cake with nut cream

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Sift flour, mix with 125 g ground nuts and baking powder. Separate the eggs. Beat the egg yolks, 3-4 tbsp lukewarm water, 150 g sugar and 1 vanillin sugar for about 6 minutes until foamy. Beat egg white and 1 pinch of salt until stiff, add to the egg yolk mixture. Add the flour mixture and fold in everything

2. 2

   Spread the mixture into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: not suitable/gas: level 2) for approx. 30 minutes. Let them cool down

3. 3

   Drain the cherries, collect the juice. Mix 6 tablespoons of juice and starch. Bring the rest of the juice to the boil, stir in the starch and simmer for about 1 minute, stirring continuously. Fold in the cherries. Cool down for 15 minutes

4. 4

   Cut through the bottom 1x horizontally. Close the cake ring around the lower base. Spread the cherries on it, cool down

5. 5

   Roast chopped and 50 g ground nuts separately, cool down. Soak gelatine in cold water. Whip 400 g cream until stiff, adding 2 teaspoons sugar and 1 vanillin sugar. Squeeze the gelatine, dissolve over low heat. Stir in 2-3 tbsp. cream, then stir into the rest of the cream. Fold in roasted ground nuts. Spread on the cherries. Place 2nd base on top. Chill for about 4 hours.

6. 6

   Whip 250 g cream until stiff. Spread the cake with about 2/3 cream. Sprinkle the edge with chopped nuts. Spray the rest of the cream as tuffs onto the cake. Chop the chocolate and sprinkle on the cake. Dust with cocoa shortly before serving