Flake cake with cherries

Name: Flake cake with cherries
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 75 g Flour; 65 g Cornstarch; 2 TEASPOONS Honey cake spice; 1 TEASPOON Baking Powder; 1 glass (720 ml) Morello cherries; 1 TEASPOON ground cinnamon; 3 TABLESPOONS liquid honey; 8 sheets white gelatine; 4 TABLESPOONS cherry brandy; 2 TABLESPOONS Lemon juice; 100 ml-125 ml cherry nectar; 250 g Whipped cream; 250 g Cream curd; 2 TABLESPOONS Icing sugar; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
75 g Flour
65 g Cornstarch
2 TEASPOONS Honey cake spice
1 TEASPOON Baking Powder
1 glass (720 ml) Morello cherries
1 TEASPOON ground cinnamon
3 TABLESPOONS liquid honey
8 sheets white gelatine
4 TABLESPOONS cherry brandy
2 TABLESPOONS Lemon juice
100 ml-125 ml cherry nectar
250 g Whipped cream
250 g Cream curd
2 TABLESPOONS Icing sugar
baking paper

Directions

1
Separate eggs. Beat egg whites and 3 tablespoons of water until stiff. Add 100 g sugar and vanilla sugar. Stir in egg yolk. Mix flour, 50 g starch, spices and baking powder, fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.
2
Let them cool down. Drain the cherries, collecting the juice. Measure out 120 ml juice. Bring 100 ml juice to the boil. Mix 15 g starch and 20 ml cold juice. Stir into the boiling juice and thicken. Stir in cinnamon and honey. Fold in cherries. Soak gelatine. Warm up the cherry brandy and lemon juice a little. Squeeze 6 sheets of gelatine and dissolve in it. Chill until the cherry brandy mixture begins to gel. Warm up 200 ml cherry juice a little bit. Squeeze 2 sheets of gelatine and dissolve in the juice. Whip the cream until stiff, allowing the remaining sugar to trickle in. Fold the quark and cherry brandy mixture into the cream.
3
Warm up the cherry brandy and lemon juice a little. Squeeze 6 sheets of gelatine and dissolve in it. Chill until the cherry brandy mixture begins to gel. Warm up 200 ml cherry juice a little bit. Squeeze 2 sheets of gelatine and dissolve in the juice. Whip the cream until stiff, allowing the remaining sugar to trickle in. Fold the quark and cherry brandy mixture into the cream. Fold the cherry juice as "streaks" into the cream. Cut the cake base so that the top is thin and the bottom is thick. Crumble the thin base. Place a springform pan rim around the thicker base. Spread cherry compote on top. Pile the cream on top of the cherries like a dome, spread the sponge cake crumbs on top and press on. Chill for about 3 hours. Dust with icing sugar. Results in about 12 pieces
4
Cut the cake base so that the top is thin and the bottom is thick. Crumble the thin base. Place a springform pan rim around the thicker base. Spread cherry compote on top. Pile the cream on top of the cherries like a dome, spread the sponge cake crumbs on top and press on. Chill for about 3 hours. Dust with icing sugar. Results in about 12 pieces