Philadelphia cherry tart
easy
50 mins
50 mins
Ingredients
- 100 g Butter
- 125 g Rusk
- 75-100 g + 1 teaspoon sugar
- 7-10 Tbsp Oil
- 1 glass (720 ml) Cherries
- 400 g Double cream cream cheese
- 75-100 g Icing sugar
- 75 g ground hazelnuts
- 400 g + 100 g whipped cream
- 2 packages Cream stabiliser
- 2 packages Vanillin sugar
- 1 package red glaze
- 2 tablespoons (30 g) Hazelnut kernels
- 7-10 Tbsp and mint
- 1 large freezer bag
Directions
- 1
Melt the butter and let it cool down. Put the rusk into a freezer bag, close the bag. Crumble the rusk finely 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. Chill for about 30 minutes.
- 2
Drain the cherries and collect the juice. Stir cream cheese and icing sugar until creamy. Spread half the cream cheese on the rusk base. Spread the cherries on top. Spread the rest of the cream cheese on top. Sprinkle with ground nuts. Whip 400 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
- 3
Mix casting powder and 1 teaspoon sugar. Mix with 1/4 l cherry juice, bring to the boil while stirring. Spread immediately on the cream - this creates the marble effect. Cool for approx. 4 hours
- 4
Whip 100 g cream until stiff, 1 packet of vanillin-
- 5
Add sugar. Spread the top edge of the cake loosely with the sugar. Cut the nuts into slices. Decorate the cake with nut flakes and mint
Nutrition Facts
390 kcal
29 g
27 g
5 g