Fan cake with cherries

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 150 g Flour
  • 100 g Butter or margarine
  • 50 Sugar
  • 1 pinch Salt
  • 1/2 package "Fine lemon peel"
  • 80 g Flour
  • 60 g Sugar
  • 60 g Butter or margarine
  • 1 pinch Salt
  • 1/2 package "Fine lemon peel"
  • 3/8 l Milk
  • 90 g Butter or margarine
  • 1 pinch Salt
  • 185 g Flour
  • 6 Eggs (size M)
  • 7-10 Tbsp Grease
  • 1 glass (720 ml, separation weight 460 g) Cherries without stone
  • 4 TABLESPOONS cherry brandy
  • 500 g Whipped cream
  • 50 g Sugar
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 100 g Apricot Jam
  • 2 TABLESPOONS Icing sugar for dusting

Directions

  1. 1

    For the shortcrust pastry base, knead all ingredients, wrap in foil and chill for approx. 30 minutes. For the crumbles, also knead all ingredients until crumbly. For the choux pastry, bring milk, fat and salt to the boil.

  2. 2

    Add the flour and stir until the dough separates as a lump from the bottom of the pot. Let it cool down a bit, stir in the eggs bit by bit. Grease a springform pan (26 cm Ø). Divide the choux pastry into thirds and spread on the bottom of the mould with a moistened dough scraper.

  3. 3

    Leave a 1 cm wide margin to the edge of the mould. Sprinkle one base with the crumbles. Bake one base after the other in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.

  4. 4

    Roll out the shortcrust pastry onto the greased base of the springform pan, prick several times with a fork and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for 10-15 minutes. For the filling, drain the cherries.

  5. 5

    Sprinkle with the kirschwasser and let it steep for about 30 minutes. Whip cream with sugar and vanilla pulp until very stiff. Spread the short pastry base with apricot jam. Cover with a choux pastry base.

  6. 6

    Spread with half of the cream, spread half of the cherries on top. Cover with another base. Spread the rest of the cream and cherries on top. Divide the cake base with crumbles into 12 cake pieces and spread on the cake.

  7. 7

    Dust with icing sugar.

Nutrition Facts

KCAL
590 kcal
CARBS
55 g
FATS
35 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes