Cherry Fan Torte

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the shortcrust pastry, put flour in a bowl, make a depression in the middle and add egg. Spread vanillin sugar, salt, sugar and cold fat in flakes on the edge of the flour and work everything through to a smooth dough with the dough hooks of the hand mixer.

2. 2

   With cool hands quickly knead to a smooth dough. Cover the dough and put it in a cool place for about 30 minutes. Roll out 2/3 of the dough on the bottom of a greased springform pan (26 cm Ø) and close the rim around it.

3. 3

   Prick the bottom of the pastry several times with a fork and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 14-15 minutes. Remove the base from the oven and let it cool down on a grid.

4. 4

   Carefully remove the base from the springform pan. Roll out the rest of the dough also on the bottom of a greased springform pan (26 cm Ø), prick several times with a fork and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for 10-12 minutes.

5. 5

   In the meantime, warm the jam in a small pot. Carefully mix in the flaked almonds. After half the baking time of the second base, spread the almond jam mixture evenly on top. Remove the base from the oven, cut into 12 cake pieces and let them cool on a cake rack for about 8-10 minutes.

6. 6

   Remove from the bottom of the springform pan and let it cool down. In the meantime, drain the cherries well on a sieve, collecting the cherry juice. Put 12 cherries aside for decoration. Place the cake base on a plate, place the cake ring around it and close.

7. 7

   Remove 8 tablespoons of cherry juice, mix the starch in it. Bring the rest of the cherry juice to the boil, stir in the whisked starch, bring to the boil again while stirring briefly and fold in the cherries. Spread evenly on the base and let cool off.

8. 8

   Whip 500 g cream until stiff. Put the cake cream powder into a mixing bowl (use the decoration sugar for other purposes). Add 200 ml cold water and mix well with a whisk for 1/2 minutes. Stir in the quark in portions, then the cream.

9. 9

   Spread the cream evenly over the cooled cherries. Put everything in a cool place for 3-4 hours. Loosen the cake ring with a sharp knife. Whip the rest of the cream until stiff, fill into a piping bag with a star-shaped spout and squirt 12 tuffs evenly onto the cake.

10. 10

    Warm up the jelly, remove from the heat, let it cool down a little. Place one cherry aside on each cream tuff, drizzle some jelly over it and place a fan of the cut open base on each tuff.

11. 11

    Put the cake in a cool place until serving.

Nutrition Facts

KCAL
540 kcal

CARBS
55 g

FATS
30 g

PROTEINS
12 g