Festive advocaat-cherry cake

Name: Festive advocaat-cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (size M); 225 g Sugar; 1 pinch Salt; 150 g Flour; 100 g ground almonds (without skin); 2 TEASPOONS Baking Powder; 1 glass (720 ml) Cherries without stones (e.g. morello cherries); 35 g Cornstarch; 3 packages Vanillin sugar; 7-10 Tbsp thinly peeled rind of 1 untreated lemon; 9 sheets Gelatine; 500 ml Whole milk yoghurt; 150 ml Egg liqueur; 500 g Whipped cream; 50 g Cherry Jelly; 7-10 Tbsp ground pistachios; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (size M)
225 g Sugar
1 pinch Salt
150 g Flour
100 g ground almonds (without skin)
2 TEASPOONS Baking Powder
1 glass (720 ml) Cherries without stones (e.g. morello cherries)
35 g Cornstarch
3 packages Vanillin sugar
7-10 Tbsp thinly peeled rind of 1 untreated lemon
9 sheets Gelatine
500 ml Whole milk yoghurt
150 ml Egg liqueur
500 g Whipped cream
50 g Cherry Jelly
7-10 Tbsp ground pistachios
7-10 Tbsp Lemon balm
baking paper

Directions

1
Separate the eggs, beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 150 g of sugar and salt. Beat the egg yolks separately. Mix flour, almonds and baking powder, fold in carefully in portions. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take out, loosen the cake edge and let the sponge cake cool down. Remove baking paper and cut the sponge cake base horizontally twice. Drain the cherries, collecting the juice. Place the lower cake base on a cake plate and close a cake ring around it.
2
Mix starch and 3 tablespoons of cherry juice until smooth. Bring the rest of the cherry juice, 1 packet of vanilla sugar and lemon zest to the boil, remove from the heat. Stir in the starch and simmer for another 2 minutes. Remove lemon zest and add cherries. Pour the stewed cherries immediately onto the base and smooth them down. Place the second base on top and let it cool down. Soak 9 sheets of gelatine in cold water. Beat the yoghurt and 75 g sugar until creamy. Stir in 100 ml advocaat. Squeeze the gelatine well and dissolve at lukewarm temperature. Remove 2-3 tablespoons of yoghurt mass and mix with the liquid gelatine. Stir the gelatine mixture into the remaining yoghurt mass. Whip 100 g cream until stiff. When the liqueur mass begins to gel (approx. 10 minutes), fold in the cream. Spread the cream on the 2nd base. Place the last base on top. Chill for about 4 hours.
3
Stir in 100 ml advocaat. Squeeze the gelatine well and dissolve at lukewarm temperature. Remove 2-3 tablespoons of yoghurt mass and mix with the liquid gelatine. Stir the gelatine mixture into the remaining yoghurt mass. Whip 100 g cream until stiff. When the liqueur mass begins to gel (approx. 10 minutes), fold in the cream. Spread the cream on the 2nd base. Place the last base on top. Chill for about 4 hours. Whip 400 g cream and 2 packets of vanilla sugar until stiff. Fill a good 1/4 of the cream in a piping bag with a medium perforated spout and chill. Spread the remaining cream on the cake. Spray about 10 "Easter eggs" onto the surface of the cake. Stir cherry jelly until smooth. Fill Easter eggs alternately with 50 ml advocaat and cherry jelly. Chill the cake for at least 1 hour. Before serving, sprinkle with pistachios and serve decorated with lemon balm
4
Whip 400 g cream and 2 packets of vanilla sugar until stiff. Fill a good 1/4 of the cream in a piping bag with a medium perforated spout and chill. Spread the remaining cream on the cake. Spray about 10 "Easter eggs" onto the surface of the cake. Stir cherry jelly until smooth. Fill Easter eggs alternately with 50 ml advocaat and cherry jelly. Chill the cake for at least 1 hour. Before serving, sprinkle with pistachios and serve decorated with lemon balm