Macaroon cake with cherry compote and vanilla cream

Name: Macaroon cake with cherry compote and vanilla cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 300 g Flour; 200 g Butter or margarine; 100 g Icing sugar; 1 package Vanillin sugar; 1 Egg Yolk; 400 g Marzipan raw mass; 1 egg (size M); 90 g Sugar; 1 glass (720 ml) Sour cherries; 1 package Pudding powder "Vanilla Flavor"; 200 g Whipped cream; 1 package real bourbon vanilla; 7-10 Tbsp some maraschino cherries and lemon balm; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp parchment paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

300 g Flour
200 g Butter or margarine
100 g Icing sugar
1 package Vanillin sugar
1 Egg Yolk
400 g Marzipan raw mass
1 egg (size M)
90 g Sugar
1 glass (720 ml) Sour cherries
1 package Pudding powder "Vanilla Flavor"
200 g Whipped cream
1 package real bourbon vanilla
7-10 Tbsp some maraschino cherries and lemon balm
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp parchment paper

Directions

1
Knead the flour, fat, icing sugar, vanillin sugar and egg yolks to a smooth short pastry. Wrap in foil and chill for 1 hour. Grease a springform pan (24 cm Ø). Roll out dough between 2 layers of cling film in springform pan size.
2
Line the floor with it. Prick several times with a fork. Knead marzipan, egg and 70 g sugar to a smooth mixture. Pour into a piping bag with star-shaped spout. Spray macaroon rosettes onto the edge of the shortcrust pastry base.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Cover with parchment paper if necessary. Drain the cherries on a sieve, collecting the juice and possibly filling up to 1/2 litre of liquid.
4
Mix pudding powder, remaining sugar and 3 tablespoons of juice. Bring the remaining juice to the boil, stir in the pudding powder and bring to the boil again. Fold in the cherries. Allow the stewed cherries to cool slightly, then place on the shortcrust pastry base.
5
Let it cool down. Whip cream until stiff, add vanilla sugar. Pour into a piping bag with star-shaped spout. Decorate cake with cream, maraschini cherries and lemon balm. Makes about 16 pieces.