Cherry sandwich pieces

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put butter in the freezer for 30 minutes. Mix flour, baking powder and salt and sieve into a bowl. Grate butter into the bowl on a coarse grater. Mix butter and flour loosely. Make a depression in the middle of the mixture. Add milk and mix quickly. Knead the mixture lightly with your hands on a floured surface until the dough is just smooth.

2. 2

   Roll out the dough about 3 mm thick, cut out 15 circles (about 8 cm Ø). Mix sugar and cinnamon, sprinkle on biscuits. Line a baking tray with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes until golden brown. Remove. In the meantime soak the gelatine. Wash the cherries, remove the stalks and pit them. Stir 3 tablespoons cherry nectar and red fruit jelly powder until smooth. Boil up the rest of the juice, remove from the heat and stir in the red fruit jelly powder. Add the cherries and bring to the boil again briefly. Divide the compote between 5 biscuits. Place one cookie on each cherry mixture. Mix sour cream and vanilla sugar with the whisks of the hand mixer. Dissolve the gelatine and mix with 2 tablespoons of sour cream.

3. 3

   Boil up the rest of the juice, remove from the heat and stir in the red fruit jelly powder. Add the cherries and bring to the boil again briefly. Divide the compote between 5 biscuits. Place one cookie on each cherry mixture. Mix sour cream and vanilla sugar with the whisks of the hand mixer. Dissolve the gelatine and mix with 2 tablespoons of sour cream. Stir sour cream into the rest. Whip the whipped cream until stiff. Pour 2 tablespoons of cream into a piping bag with a star-shaped spout. Fold the rest of the whipped cream into the sour cream. Spread the cream cream over the top 5 biscuits and place another biscuit on top of each. Warm up the raspberry jam, pass it through a sieve and spread it on the small biscuits. Sprinkle sandwiches with ground pistachios. Spray cream as tuffs on top

4. 4

   Whip the whipped cream until stiff. Pour 2 tablespoons of cream into a piping bag with a star-shaped spout. Fold the rest of the whipped cream into the sour cream. Spread the cream cream over the top 5 biscuits and place another biscuit on top of each. Warm up the raspberry jam, pass it through a sieve and spread it on the small biscuits. Sprinkle sandwiches with ground pistachios. Spray cream as tuffs on top

5. 5

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
600 kcal

CARBS
67 g

FATS
33 g

PROTEINS
10 g