Cherry cream cake

Name: Cherry cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 4 Eggs (size M); 225 g Butter; 325 g Sugar; 270 g Flour; 7-10 Tbsp grated rind of 1 untreated lemon; 30 g Cornstarch; 1 heaped Tsp baking powder; 2 TABLESPOONS + 230 g whipped cream; 8 sheets Gelatine; 250 g Cherries; 250 g Skimmed milk yoghurt; 4 TABLESPOONS Lemon juice; 75 ml Cherry nectar; 1 package Vanillin sugar; 3 TABLESPOONS Sugar mixture (e.g.: white, brown and pink sugar); 7-10 Tbsp Cherries; 7-10 Tbsp Flour; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

4 Eggs (size M)
225 g Butter
325 g Sugar
270 g Flour
7-10 Tbsp grated rind of 1 untreated lemon
30 g Cornstarch
1 heaped Tsp baking powder
2 TABLESPOONS + 230 g whipped cream
8 sheets Gelatine
250 g Cherries
250 g Skimmed milk yoghurt
4 TABLESPOONS Lemon juice
75 ml Cherry nectar
1 package Vanillin sugar
3 TABLESPOONS Sugar mixture (e.g.: white, brown and pink sugar)
7-10 Tbsp Cherries
7-10 Tbsp Flour
baking paper

Directions

1
Separate 1 egg. Cover the egg white and set aside. Mix 100 g butter in flakes, 50 g sugar, 150 g flour and egg yolk to a smooth short pastry. Cover and chill for about 30 minutes. Mix 125 g softened butter, 125 g sugar and lemon zest until creamy. Stir in 3 eggs one after the other, alternating with the cornflour. Mix 120 g flour and baking powder and finally, together with 2 tablespoons of cream, stir in briefly.
2
Place Blankenburg form (approx. 900 ml content; silicone) on a baking tray, fill in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Leave the finished cake to cool in the mould for approx. 10 minutes, then turn out of the mould and allow to cool completely. Roll out the shortcrust pastry on a lightly floured work surface until round (approx. 21 cm Ø). Place on a baking tray lined with baking paper. Prick several times with a fork and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes, allow to cool. Place the dough ring on the base. For the filling, soak gelatine in cold water. Wash the cherries, remove the stalks, halve and stone them. Mix yoghurt, 150 g sugar, lemon juice and cherry nectar. Squeeze out the gelatine, dissolve lukewarm. Mix 2 tablespoons of yoghurt in it. Stir the mixed gelatine into the rest of the cream.
3
Place the dough ring on the base. For the filling, soak gelatine in cold water. Wash the cherries, remove the stalks, halve and stone them. Mix yoghurt, 150 g sugar, lemon juice and cherry nectar. Squeeze out the gelatine, dissolve lukewarm. Mix 2 tablespoons of yoghurt in it. Stir the mixed gelatine into the rest of the cream. Chill until the cream begins to set. Whip 230 g cream and vanillin sugar until stiff. Fold the cream and cherries into the gelling cream and fill into the pastry ring. Place in the refrigerator for approx. 3 hours. Before serving, brush with egg white from the outside and sprinkle with sugar mixture. Decorate with fresh cherries
4
Chill until the cream begins to set. Whip 230 g cream and vanillin sugar until stiff. Fold the cream and cherries into the gelling cream and fill into the pastry ring. Place in the refrigerator for approx. 3 hours. Before serving, brush with egg white from the outside and sprinkle with sugar mixture. Decorate with fresh cherries