Dutch cherry cake (with fresh cherries)

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Defrost the puff pastry. Place three pastry sheets on top of each other and roll out on a floured work surface. Cut out with a cake or springform ring (28 cm Ø). Rinse baking tray with cold water, place a pastry base on top and prick several times with a fork.

2. 2

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30 minutes. After five to ten minutes baking time, weigh down with a springform pan to prevent it from rising too much. Make the second base in the same way and let it cool down.

3. 3

   Wash, clean and stone the cherries. Stir four tablespoons of cherry nectar and cornflour until smooth. Bring the rest of the cherry nectar, two tablespoons of sugar, vanillin sugar, cinnamon stick and lemon peel to the boil.

4. 4

   Add the cornflour and bring to the boil again. Remove cinnamon stick and lemon peel. Fold in cherries, except one for decoration, and let cool. Soak the gelatine. Place the cake ring around a base.

5. 5

   Spread the compote on top, leaving a one centimetre wide edge free. Whip 400 g cream and two tablespoons of sugar until stiff. Squeeze out the gelatine, dissolve and stir into the cream. Spread the cake with the gelatine and refrigerate.

6. 6

   Cut the second puff pastry base into twelve cake pieces. Warm the jelly and mix with icing sugar. Spread the icing on the puff pastry pieces and allow to dry. Whip the remaining cream and sugar until stiff.

7. 7

   Remove cake ring. Smooth the cake ring with cream. Pour the rest of the cream into a piping bag with a star nozzle and squirt twelve tuffs onto the cake. Place the puff pastry corners on top in a fan shape.

8. 8

   Spray small dots in the middle of the cake and decorate with the remaining cherry and mint leaves. Serve sprinkled with pistachios.