Cherry-cinnamon tart with walnuts

Name: Cherry-cinnamon tart with walnuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 4 Eggs (size M); 145 g Sugar; 100 g Flour; 100 g Cornstarch; 2 TEASPOONS Baking Powder; 3 TSP Cinnamon; 1 glass (680 ml; separation weight: 370 g) Sour cherries; 25 g Cornstarch; 7-10 Tbsp thinly peeled rind of 1/2 untreated lemon; 450 g Whipped cream; 1 package Bourbon vanilla sugar; 50 g Dark chocolate; 4 Cocktail cherries, with stalk; 12 Walnut kernels; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

4 Eggs (size M)
145 g Sugar
100 g Flour
100 g Cornstarch
2 TEASPOONS Baking Powder
3 TSP Cinnamon
1 glass (680 ml; separation weight: 370 g) Sour cherries
25 g Cornstarch
7-10 Tbsp thinly peeled rind of 1/2 untreated lemon
450 g Whipped cream
1 package Bourbon vanilla sugar
50 g Dark chocolate
4 Cocktail cherries, with stalk
12 Walnut kernels
baking paper

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Sprinkle 125 g sugar into the mixture. Stir in the egg yolks bit by bit. Mix flour, starch, baking powder and cinnamon and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Let cool down on a cake rack. Remove the base from the tin, remove the baking paper and cut the base twice horizontally. Place a cake ring around the lower cake base. Drain the cherries well, collecting the juice. Stir 6 tablespoons of juice and starch until smooth. Boil up the rest of the juice, lemon peel and 20 g sugar. Remove the lemon peel and bind the juice with the starch. Stir in the cherries and let it cool down a bit. Whip 200 g whipped cream until stiff, pour in vanilla sugar. Spread the cream on the bottom cake layer, place the middle layer on top. Spread the cherries on the second cake layer. Place the third sponge cake base on top.
3
Remove the lemon peel and bind the juice with the starch. Stir in the cherries and let it cool down a bit. Whip 200 g whipped cream until stiff, pour in vanilla sugar. Spread the cream on the bottom cake layer, place the middle layer on top. Spread the cherries on the second cake layer. Place the third sponge cake base on top. Put the cake in a cool place for about 2 hours. Chop the chocolate, melt carefully over a hot water bath. Whip 250 g cream until stiff. Remove the cake from the ring and spread with the cream. Pour the chocolate into a piping bag with a perforated nozzle. Draw fine lines over the edge of the cake. Decorate the cake with cherries and walnuts
4
Put the cake in a cool place for about 2 hours. Chop the chocolate, melt carefully over a hot water bath. Whip 250 g cream until stiff. Remove the cake from the ring and spread with the cream. Pour the chocolate into a piping bag with a perforated nozzle. Draw fine lines over the edge of the cake. Decorate the cake with cherries and walnuts
5
waiting time approx. 3 hours