Philadelphia cherry tart

Name: Philadelphia cherry tart
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 100 g Butter; 125 g Rusk; 75-100 g + 1 teaspoon sugar; 1 glass (720 ml, dep. wt. 370 g) Cherries; 400 g Double cream cream cheese; 75-100 g Icing sugar; 75 g ground hazelnuts; 625 g Whipped cream; 2 packages Cream stabiliser; 2 packages Vanillin sugar; 1 package red glaze; 50 g Hazelnut flakes; 7-10 Tbsp Mint; 1 large freezer bag; 7-10 Tbsp Oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

100 g Butter
125 g Rusk
75-100 g + 1 teaspoon sugar
1 glass (720 ml, dep. wt. 370 g) Cherries
400 g Double cream cream cheese
75-100 g Icing sugar
75 g ground hazelnuts
625 g Whipped cream
2 packages Cream stabiliser
2 packages Vanillin sugar
1 package red glaze
50 g Hazelnut flakes
7-10 Tbsp Mint
1 large freezer bag
7-10 Tbsp Oil

Directions

1
Melt the butter and let it cool down. Put the rusks into a freezer bag, close the bag. Finely crumble the onions with a rolling pin. Mix the crumbs with 75-100 g sugar and the liquid butter. Place a springform pan rim or cake ring (26 cm Ø) on a cake plate lightly coated with oil. Pour in the rusk mixture and press it on.
2
Refrigerate the base for about 30 minutes. Drain the cherries well, collecting the juice. Stir cream cheese and icing sugar until creamy. Spread half the cream cheese on the rusk crumbs. Spread the cherries on top. Spread the rest of the cream cheese on top. Sprinkle with ground nuts. Whip 500 g cream until stiff, adding cream firmer and 1 sachet of vanilla sugar. Spread the cream on the ground nuts. Chill for about 30 minutes. Mix the cake glaze powder and 1 teaspoon of sugar.
3
Sprinkle with ground nuts. Whip 500 g cream until stiff, adding cream firmer and 1 sachet of vanilla sugar. Spread the cream on the ground nuts. Chill for about 30 minutes. Mix the cake glaze powder and 1 teaspoon of sugar. Mix with 1/4 litre cherry juice, bring to the boil while stirring. Spread immediately on the cream - this creates a marble effect. Cool for about 4 hours. Whip the rest of the whipped cream until stiff, while pouring in 1 sachet of vanilla sugar. Spread the top edge of the cake loosely with it. Decorate the cake with nut flakes and mint
4
Mix with 1/4 litre cherry juice, bring to the boil while stirring. Spread immediately on the cream - this creates a marble effect. Cool for about 4 hours. Whip the rest of the whipped cream until stiff, while pouring in 1 sachet of vanilla sugar. Spread the top edge of the cake loosely with it. Decorate the cake with nut flakes and mint
5
Waiting time approx. 5 hours