Cherry cream cake

Name: Cherry cream cake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 100 g Flour; 40 g Butter or margarine; 30 g Sugar; 1 pinch Salt; 1 Egg Yolk; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 4 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 100 g Flour; 100 g Cornstarch; 2 TEASPOONS Baking Powder; baking paper; 3 TABLESPOONS Cherry Jam; 1 glass (720 ml; drained weight 460 g) Sour cherries; 3 TABLESPOONS Cornstarch; 3 (250 g each) Cup of whipped cream; 2 packets (10 g each) Cappuccino powder (soluble bean coffee with coffee whitener and sugar); 1 package Cream stabiliser; 2 TABLESPOONS Sugar; 25 g Amarettini; 7-10 Tbsp Espresso powder

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

100 g Flour
40 g Butter or margarine
30 g Sugar
1 pinch Salt
1 Egg Yolk
7-10 Tbsp Flour
7-10 Tbsp Grease
4 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
100 g Flour
100 g Cornstarch
2 TEASPOONS Baking Powder
baking paper
3 TABLESPOONS Cherry Jam
1 glass (720 ml; drained weight 460 g) Sour cherries
3 TABLESPOONS Cornstarch
3 (250 g each) Cup of whipped cream
2 packets (10 g each) Cappuccino powder (soluble bean coffee with coffee whitener and sugar)
1 package Cream stabiliser
2 TABLESPOONS Sugar
25 g Amarettini
7-10 Tbsp Espresso powder

Directions

1
For the short pastry, knead flour, fat, sugar, salt and egg yolk with the dough hooks of the hand mixer. Work into a smooth dough with cool hands. Cover and leave to rest in the refrigerator for approx. 1 hour.
2
In the meantime, separate the eggs for the sponge cake. Beat the egg whites and 4 tablespoons of water with the whisks of the hand mixer until stiff. Gradually add sugar and vanilla sugar.
3
Add the egg yolks and stir in. Mix flour, starch and baking powder and sieve onto the egg-sugar mixture. Carefully fold in. Fill the dough into a springform pan (26 cm Ø) lined with baking paper at the bottom and smooth it down.
4
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 30-35 minutes. Cool down on a cake rack. Roll out short pastry on a floured work surface in the size of a springform pan (26 cm Ø).
5
Grease the bottom of the springform pan and line it with the short pastry. Prick several times with a fork and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Let cool slightly and remove from the mould.
6
Leave to cool completely on a cake rack. Remove the sponge cake base from the mould and cut through horizontally twice. Warm the jam and pass it through a sieve. Spread the shortcrust pastry base with the jam and place a sponge cake base on top.
7
Place a cake ring around the base. Drain the cherries and collect the juice. Stir 3 tablespoons of juice and starch until smooth. Boil up the rest of the juice, stir in the starch and boil up again. Add the cherries, except for 6 nice ones for decoration.
8
Spread the stewed cherries on the sponge cake and chill for about 30 minutes. In the meantime, mix 500 g cream with cappuccino powder and whisk until stiff with the whisks of the hand mixer. At the same time, pour in the cream firming agent and sugar.
9
Spread half of the cappuccino cream on the cherries. Place the second sponge cake base on top, spread with the remaining cream and place the remaining sponge cake base on top. Remove the cake ring. Whip the rest of the cream until stiff and, except for something to decorate, spread it all around the cake.
10
Decorate the edge with a cake comb. Pour the rest of the cream into a piping bag with a star spout and squirt 12 tuffs onto the cake. Place a cherry and an Amarettini alternately on each tuff.
11
Coarsely crumble the rest of the Amarettini and sprinkle the centre of the cake with it. Dust the tuffs with espresso powder as desired. Makes about 12 pieces.