cherry nougat pie

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 15
  • 4 Eggs (size M)
  • 100 g + 2 tablespoons sugar
  • 2 packages Vanillin sugar
  • 75 g Flour
  • 25 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 200 g firm nut nougat mass
  • 2 sheets white gelatine
  • 600 g Whipped cream
  • 200 g cherry jam
  • 100 g Almond leaves
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Mint
  • baking paper
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff. Sprinkle 100 g sugar and vanillin sugar into the mixture. Stir in egg yolk. Mix flour, starch and baking powder, sieve over it and fold in. Line a baking tray with baking paper. Smooth the sponge mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes.

  2. 2

    Sprinkle a tea towel with 2 tablespoons of sugar. Remove the sponge cake from the oven and turn over onto the tea towel. Remove the baking paper immediately. Let sponge cake cool down. Warm up the nougat mixture on a hot water bath. Cut 2 strips (18x30 cm and 10x30 cm) from the sponge cake. Use the rest of the sponge cake for other purposes. Spread both plates with the nougat mixture. Line the saddle of venison dish (30 cm long) with cling film. Place the large plate inside. Soak the gelatine in cold water. Whip 350 g cream until stiff, while pouring in 1 sachet of vanillin sugar. Squeeze the gelatine and dissolve. Add a little cream to the gelatine, then stir into the cream. Pour a good 2/3 of the cream onto the sponge cake in the mould. Press a depression in the middle lengthwise.

  3. 3

    Line the saddle of venison dish (30 cm long) with cling film. Place the large plate inside. Soak the gelatine in cold water. Whip 350 g cream until stiff, while pouring in 1 sachet of vanillin sugar. Squeeze the gelatine and dissolve. Add a little cream to the gelatine, then stir into the cream. Pour a good 2/3 of the cream onto the sponge cake in the mould. Press a depression in the middle lengthwise. Stir cherry jam and pour into the depression. Spread with the remaining 1/3 of the cream. Place the small sponge cake plate on top and press it down a little. Leave to set in the fridge for at least 3-4 hours. Roast the almonds in a pan without fat, take them out and let them cool down. Whip 250 g cream until stiff. Turn the sponge cake out of the tin and spread with cream. Sprinkle with almonds, dust with icing sugar and decorate with mint

  4. 4

    Stir cherry jam and pour into the depression. Spread with the remaining 1/3 of the cream. Place the small sponge cake plate on top and press it down a little. Leave to set in the fridge for at least 3-4 hours. Roast the almonds in a pan without fat, take them out and let them cool down. Whip 250 g cream until stiff. Turn the sponge cake out of the tin and spread with cream. Sprinkle with almonds, dust with icing sugar and decorate with mint

  5. 5

    waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
350 kcal
CARBS
32 g
FATS
22 g
PROTEINS
6 g