Juicy cherry tart

Name: Juicy cherry tart
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 1/2 box ground saffron; baking paper; 1 kg fresh sour cherries (or 2 glasses of 720 ml each); 1/2 package cherry brandy bake; 4 sheets white gelatine; 700 g Whipped cream; 30 g + 2 tablespoons sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 package red glaze; 1/4 l Cherry nectar; 2 TABLESPOONS crushed pistachios; 7-10 Tbsp cores; 25 g Milk and white chocolate

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
1/2 box ground saffron
baking paper
1 kg fresh sour cherries (or 2 glasses of 720 ml each)
1/2 package cherry brandy bake
4 sheets white gelatine
700 g Whipped cream
30 g + 2 tablespoons sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
1 package red glaze
1/4 l Cherry nectar
2 TABLESPOONS crushed pistachios
7-10 Tbsp cores
25 g Milk and white chocolate

Directions

1
For the sponge cake, beat the eggs and 3 tablespoons of hot water until frothy. Add sugar, vanilla sugar and salt and continue beating until the sugar is dissolved. Sift the flour, starch, baking powder and saffron onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture, smooth it down and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. Remove from the tin, remove baking parchment and let the sponge cake cool on a cake rack. In the meantime, wash fresh cherries, dab dry and stone them. (Drain cherries from the jar and let them drain). Sprinkle 200 g cherries with cherry brandy and let them stand.
2
Soak gelatine in cold water. Whip 500 g cream until stiff, sprinkle with 30 g sugar and vanillin sugar. Add lemon zest. Dissolve the gelatine at low heat. Add 4 tablespoons of cream and mix well. Then add everything together to the remaining cream and mix carefully. Fold in soaked cherries. Cut the bottom once. Place a cake ring around the lower cake base. Spread cherry cream on it. Cover with the second cake base. Chill the cake for 2-3 hours. Whip the rest of the cream until stiff. Spread 4 tablespoons of cream thinly on the upper cake base. Spread the rest of the cherries on top.
3
Cut the bottom once. Place a cake ring around the lower cake base. Spread cherry cream on it. Cover with the second cake base. Chill the cake for 2-3 hours. Whip the rest of the cream until stiff. Spread 4 tablespoons of cream thinly on the upper cake base. Spread the rest of the cherries on top. Mix the cake glaze powder and 2 tablespoons of sugar in a pot. Stir with cherry nectar until smooth and boil up once while stirring. Spread the glaze on the cherries from the middle. Allow to set. Loosen the cake ring. Spread the rest of the cream on the cake rim and sprinkle with pistachios. Peel small curls from the chocolate with a peeler and decorate the cake with them.
4
Mix the cake glaze powder and 2 tablespoons of sugar in a pot. Stir with cherry nectar until smooth and boil up once while stirring. Spread the glaze on the cherries from the middle. Allow to set. Loosen the cake ring. Spread the rest of the cream on the cake rim and sprinkle with pistachios. Peel small curls from the chocolate with a peeler and decorate the cake with them.
5
Results in about 12 pieces