Cherry-dome cake with amaretto

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Coarsely grate 50 g marzipan. Mix with fat, 100 g sugar and salt until creamy. Stir in eggs one by one. Mix flour, baking powder and almonds, alternating with milk. Spread into the mould. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down

2. 2

   Drain the cherries, collect the juice. Mix 6 tablespoons of juice and starch. Boil up the rest of the juice and 1 pinch of cinnamon. Stir in the starch, bring to the boil briefly. Fold in the cherries, up to about 16. Cool down a little. Spread on the bottom, cool down

3. 3

   Soak the gelatine in cold water. Crumble Amarettini, up to about 16, and sprinkle with liqueur. Whip the cream until stiff, while pouring in 3 teaspoons of sugar. Dissolve the gelatine at low heat. Stir in 4 tablespoons of cream one after the other, fold into the rest of the cream. Fold in crumbs. Spread on the cake like a dome, a little bit on the edge. Chill for 4 hours.

4. 4

   Coarsely grate 200 g marzipan, knead with icing sugar. Form into 2 rolls (each approx. 15 cm long). Roll out between each foil to a strip (approx. 5 x 38 cm), cut edges straight. Press to the edge of the cake and form the top into waves. If necessary, cut out 1 star from the rest of the marzipan and place it on the cake. With the help of a cookie cutter, dust the stars with cinnamon on the cake and decorate

Nutrition Facts

KCAL
480 kcal

CARBS
49 g

FATS
27 g

PROTEINS
6 g