Cherry Cassata Bomb

Ingredients

Directions

1. 1

   Beat the eggs and sugar for about 10 minutes until thick and creamy. Mix flour, starch and baking powder, sieve onto the egg foam mixture and carefully fold in with the lemon zest. Line the bottom of a springform pan (20 cm Ø) with baking paper. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let it cool down.

2. 2

   In the meantime chop the pistachios coarsely. Halve 50 g meringue tuffs. Wash the cherries and stone 200 g. Soak gelatine in cold water. Stir cream cheese and icing sugar for about 5 minutes until creamy. Heat the liqueur lukewarm. Squeeze the gelatine well, dissolve it and stir into the cream. Put it in a cold place. In the meantime, whip whipped cream and vanilla sugar until stiff. When the cream starts to gel, fold in the cream. Mix in pistachios, chocolate shavings, meringue and pitted cherries. Pour the mixture into a spherical bowl (2 litres, 20 cm Ø).

3. 3

   Put it in a cold place. In the meantime, whip whipped cream and vanilla sugar until stiff. When the cream starts to gel, fold in the cream. Mix in pistachios, chocolate shavings, meringue and pitted cherries. Pour the mixture into a spherical bowl (2 litres, 20 cm Ø). Finish with the sponge cake base and chill overnight. Hold the mould briefly in hot water and carefully turn the cassata bomb over onto a plate. Crumble the remaining meringue tuffs, stone 100 g cherries, halve them and decorate the cake with them