Inverted cherry amarrettini cake

Name: Inverted cherry amarrettini cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 7-10 Tbsp slightly + 20 g + 125 g butter; 1 glass (720 g) Cherries; 30 g Amarettini; 100 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 100 g Flour; 80 g crushed almonds; 2 TEASPOONS Baking Powder; 4 TABLESPOONS Amaretto; 100 g Whipped cream; 125 g Mascarpone

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

7-10 Tbsp slightly + 20 g + 125 g butter
1 glass (720 g) Cherries
30 g Amarettini
100 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
100 g Flour
80 g crushed almonds
2 TEASPOONS Baking Powder
4 TABLESPOONS Amaretto
100 g Whipped cream
125 g Mascarpone

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a tart mould without lifting base (approx. 26 cm Ø). Drain the cherries well. Coarsely crumble the Amarettini and knead with 20 g butter.
2
Spread the Amarettine crumbs and cherries on the bottom of the tart pan.
3
Mix 125 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer until white-creamy. Stir in the eggs one by one. Mix flour, almonds and baking powder, stir with amaretto. Smooth on the cherries and bake in the oven for about 35 minutes.
4
Let the cake cool in the mould, then turn it over and let it cool completely. Whip the cream until stiff. Mix with mascarpone and serve with the tart.