Marzipan-cherry tart

Name: Marzipan-cherry tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 125 g soft butter/margarine; 100 g + 2 tablespoons sugar; 1 TEASPOON Gingerbread spice; 2 eggs , 150 g flour (Gr. M); 1 TEASPOON baking powder, 5 tablespoons milk; 1 glass (720 ml) Sour cherries; 3 (45 g) go. tablespoon of starch; 500 g + 75 g whipped cream; 2 packages Vanillin sugar; 200 g ground walnuts; 300 g Marzipan raw mass; 75 g Icing sugar; 16-20 Chocolate Decorative Sheets; 8-10 red cherries to decorate, cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

125 g soft butter/margarine
100 g + 2 tablespoons sugar
1 TEASPOON Gingerbread spice
2 eggs , 150 g flour (Gr. M)
1 TEASPOON baking powder, 5 tablespoons milk
1 glass (720 ml) Sour cherries
3 (45 g) go. tablespoon of starch
500 g + 75 g whipped cream
2 packages Vanillin sugar
200 g ground walnuts
300 g Marzipan raw mass
75 g Icing sugar
16-20 Chocolate Decorative Sheets
8-10 red cherries to decorate, cling film

Directions

1
Grease a springform pan (26 cm Ø). Mix the fat, 100 g sugar and spice until creamy. Stir in the eggs one by one. Mix flour and baking powder, alternating with the milk. Spread into the form. In a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes
2
Drain the cherries, collect the juice. Mix starch and 6 tablespoons of juice. Boil up the rest of the juice and 2 tablespoons of sugar. Stir in starch, bring to the boil. Fold in cherries. Place the rim of the mould around the base. Spread compote on top, cool down. Whip 500 g cream and vanillin sugar until stiff. Nuts, up to
3
2 tablespoons, fold in. Loosen mould edge. Spread the cream on the compote like a dome. Cool for about 1 hour.
4
Knead marzipan and icing sugar, roll out between 2 layers of foil round (35-40 cm Ø). Place over the cake. Cut off any excess marzipan. Knead again, roll out and cut out flowers. Whip 75 g cream until stiff. Decorate the cake with cream, leaves, flowers, cherries and the rest of the nuts.