Cherry cream cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the cherries, possibly put about 5 aside for decoration. Remove the rest of the cherries from the stalks and stone them. Mix cherries, 200 g sugar, cinnamon and lemon peel in a large pot. Approx. 10 minutes zi

2. 2

   Bring the cherries to the boil while stirring occasionally and simmer for about 1 minute. Drain well, collecting the juice. Let it cool down. Remove cinnamon and lemon peel.

3. 3

   Knead the flour, 100 g sugar, 1 pinch of salt, egg and butter in small pieces first with a hand mixer and then briefly with your hands until smooth. Cover and chill for about 30 minutes.

4. 4

   Grease a springform pan (26 cm Ø) and dust with flour. Remove the rim of the mould. Dust almost half of the dough with some flour and roll out on the bottom of the mould. Close the rim of the mould. Form the remaining dough on some flour to a roll (39-40 cm), roll out 10-12 cm wide.

5. 5

   Cut lengthwise into 2 strips. Roll up both strips from the short side, unroll them one after the other at the edge of the mould and press them against the bottom of the dough base. Prick the dough base several times with a fork.

6. 6

   Line the mould with baking paper. Pour in dried peas. Pre-bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest rack for 15-20 minutes.

7. 7

   Measure 650 ml cherry juice and bring 1⁄2 l of this to the boil. Stir 150 ml juice, pudding powder and 2 tbsp. sugar until smooth. Remove the pot from the stove. Stir in the pudding powder, bring the juice back to the boil and simmer for about 1 minute while stirring.

8. 8

   Take the pot off the heat and fold in the cherries. Let the stewed cherries cool down for about 10 minutes.

9. 9

   Lift the baking parchment out of the tin together with the peas. Sprinkle the short pastry base with breadcrumbs. Spread with compote. Bake at the same temperature for about 10 minutes. Turn down the oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) and continue baking for about 20 minutes.

10. 10

    Allow to cool in the mould, while loosening carefully from the edge of the mould with a knife after about 25 minutes.

11. 11

    Whip the cream until stiff, adding vanillin sugar and cream firming agent. Pour into a piping bag with a large perforated spout (approx. 13 mm Ø) and squirt cream patches onto the compote.

12. 12

    Decorate with the remaining cherries.

Nutrition Facts

KCAL
420 kcal

CARBS
52 g

FATS
20 g

PROTEINS
4 g