Hazelnut and cherry tart

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then add 125 g sugar. Stir in egg yolks. Mix flour, baking powder and hazelnuts and fold into the egg mixture. Finally, stir in the milk. Put the mixture into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.

2. 2

   Remove the sponge cake from the oven, remove from the rim after about 10 minutes and let it cool down. Place the cherries in a sieve and collect the juice. Put 24 cherries aside. Measure the juice and fill up to 400 ml with water. Mix red fruit jelly powder, 75 g sugar and 6 tablespoons of juice. Bring 340 ml of juice to the boil and stir in the mixed powder. Bring the red fruit jelly briefly to the boil while stirring, then remove from the stove. Stir in cherries and kirsch. Cut the sponge cake in half horizontally. Place the rim of the springform pan around the bottom cake base. Pour the cherry compote onto the lower cake base, smooth it down and chill for about 30 minutes. Roast the hazelnuts in a pan without fat. Put 2 tablespoons of hazelnuts aside for decorating. Whip 200 g cream until stiff, allowing cream firmer to trickle in.

3. 3

   Stir in cherries and kirsch. Cut the sponge cake in half horizontally. Place the rim of the springform pan around the bottom cake base. Pour the cherry compote onto the lower cake base, smooth it down and chill for about 30 minutes. Roast the hazelnuts in a pan without fat. Put 2 tablespoons of hazelnuts aside for decorating. Whip 200 g cream until stiff, allowing cream firmer to trickle in. Fold in half the hazelnuts. Pour the cream onto the cold compote and place the 2nd sponge cake base on top. Chill for another 30 minutes. Whip 400 g cream until stiff. Remove the cake from the tin and spread the cream all around. Sprinkle the remaining hazelnuts on the edge and refrigerate for another 30 minutes. Cut the cake into 12 pieces and decorate each piece with a wafer roll, 2 cherries and chopped hazelnuts

4. 4

   Fold in half the hazelnuts. Pour the cream onto the cold compote and place the 2nd sponge cake base on top. Chill for another 30 minutes. Whip 400 g cream until stiff. Remove the cake from the tin and spread the cream all around. Sprinkle the remaining hazelnuts on the edge and refrigerate for another 30 minutes. Cut the cake into 12 pieces and decorate each piece with a wafer roll, 2 cherries and chopped hazelnuts

5. 5

   waiting time approx. 1 3/4 hours