Fine cherry cake
easy
90 mins
90 mins
Ingredients
- 150 g Butter
- 250 g Flour
- 75 g Sugar
- 1 egg (size M)
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 pinch Salt
- 750 g Sweet cherries
- 60 g Cornstarch
- 500 ml Sour cherry nectar
- 100 ml dry rosé wine
- 3 packages Vanillin sugar
- 60 g Sugar
- 2 (200 g each) Cup of whipped cream
- 1 TABLESPOON roughly chopped pistachios
- 7-10 Tbsp cores
- 1 TABLESPOON Hazelnut flakes
- baking paper
- 50 g dried peas for blind baking
Directions
- 1
Cut butter into cubes and knead together with the flour, sugar, egg, lemon peel and salt to a smooth shortcrust pastry. Put the cover in a cool place for about 30 minutes. Lightly grease the bottom of a springform pan (26 cm Ø).
- 2
Roll out half of the shortcrust pastry on the base, cut off any excess pastry and place the edge of the springform pan on top. Roll out the rest of the dough and press an approx. 3 cm high rim onto the edge of the tin. Line the dough with baking paper and place peas on top.
- 3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 15 minutes until the edge begins to brown. Remove peas and baking paper. Bake the pastry base for approx. 15 minutes more. Let it cool down and remove from the tin.
- 4
Wash the cherries, drain well, clean and stone them. Stir cornflour and 6 tablespoons of cherry nectar until smooth. Bring the rest of the juice, wine, vanillin sugar and 3 tablespoons of sugar to the boil. Stir in cornflour, bring to the boil again briefly and stir into the cherries.
- 5
Let cool for 5-10 minutes and spread on the shortcrust pastry base. Refrigerate for about 6 hours. Whip cream and remaining sugar until stiff and place in a piping bag with star-shaped spout. Decorate cake rim with cream strips.
- 6
Sprinkle with pistachios and hazelnut flakes. Makes about 16 pieces.
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