Cherry cake with three layers

Ingredients

Directions

1. 1

   For the short pastry, separate 1 egg. Set aside the egg white. Put 150 g flour, egg yolk, 50 g sugar, fat in small pieces and 1 tablespoon water in a mixing bowl. Work in with the dough hooks of the hand mixer. Finally knead with cool hands to a smooth dough. Cover the dough and let it rest in the fridge for about 30 minutes. In the meantime, wash, de-stem and stone the cherries. Grease the bottom of a springform pan (26 cm Ø). Roll out the shortcrust pastry on a lightly floured work surface and put it into the springform pan.

2. 2

   Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 12 minutes. In the meantime heat up the cherry jam and pass through a sieve. Spread the shortcrust pastry while still hot. Separate the remaining eggs for the sponge cake. Beat 2 egg whites with the whisks of the hand mixer until stiff. Add 75 g sugar and 1 packet of vanilla sugar. Add the egg yolks one after the other and stir in. Mix the remaining flour, starch, except for 1 teaspoon, and baking powder. Sift over the egg foam mixture and fold in carefully. Spread the sponge mixture on the short pastry and smooth it down. Spread cherries on top and bake in the oven (electric range: 175 °C/ gas: level 2) for 30-35 minutes. Let cool on a cake rack. In the meantime, roast the almonds in a pan without fat until golden brown. Beat the remaining egg whites until stiff. At the same time, allow the remaining sugar to trickle in. Mix the almonds, remaining starch and 25 g icing sugar and fold into the egg foam mixture. Line the bottom of a springform pan (26 cm Ø) with baking parchment, fill in meringue and spread in waves.

3. 3

   Spread the sponge mixture on the short pastry and smooth it down. Spread cherries on top and bake in the oven (electric range: 175 °C/ gas: level 2) for 30-35 minutes. Let cool on a cake rack. In the meantime, roast the almonds in a pan without fat until golden brown. Beat the remaining egg whites until stiff. At the same time, allow the remaining sugar to trickle in. Mix the almonds, remaining starch and 25 g icing sugar and fold into the egg foam mixture. Line the bottom of a springform pan (26 cm Ø) with baking parchment, fill in meringue and spread in waves. Bake in the oven (electric cooker: 175 °C/ gas: level 2) for 20-25 minutes. Let cool on a cake rack. Remove the cake base from the mould. Whip cream and remaining vanilla sugar until stiff and spread on the cherry sponge cake base. Place the meringue base on top. Warm the apricot jam and pass through a sieve. Spread the cake rim with it. Roast the almond flakes in a pan without fat until golden brown and decorate the cake's edge generously. Dust with the remaining icing sugar and serve decorated with cocktail cherries (variant) as desired

4. 4

   Bake in the oven (electric cooker: 175 °C/ gas: level 2) for 20-25 minutes. Let cool on a cake rack. Remove the cake base from the mould. Whip cream and remaining vanilla sugar until stiff and spread on the cherry sponge cake base. Place the meringue base on top. Warm the apricot jam and pass through a sieve. Spread the cake rim with it. Roast the almond flakes in a pan without fat until golden brown and decorate the cake's edge generously. Dust with the remaining icing sugar and serve decorated with cocktail cherries (variant) as desired