Prosecco Amarena cherry tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 100 g sugar, 1 packet of vanilla sugar and salt. Add egg yolks and fold in. Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.

2. 2

   Let the sponge cake base cool in the mould on a cake rack (approx. 2 hours). Soak the gelatine. Wash the cherries, dab dry, remove the stalks and pit. Remove the cake base from the tin, cut in half horizontally and place a cake ring around the bottom cake base. Mix yoghurt, 100 g sugar, lemon juice and zest. Stir in Prosecco. Squeeze the gelatine, dissolve and stir 2-3 tbsp. prosecco cream into the gelatine. Then stir the gelatine into the rest of the cream and chill for about 10 minutes. Beat 250 g cream until stiff. When the cream begins to gel, first stir the cream into the cream, then fold in the cherries. Pour the mixture onto the lower sponge cake, cover with the upper cake base. Chill overnight.

3. 3

   prosecco cream into the gelatine. Then stir the gelatine into the rest of the cream and chill for about 10 minutes. Beat 250 g cream until stiff. When the cream begins to gel, first stir the cream into the cream, then fold in the cherries. Pour the mixture onto the lower sponge cake, cover with the upper cake base. Chill overnight. Roast the almonds in a pan without fat, take them out and let them cool down. Whip 500 g cream and 1 packet of vanilla sugar until stiff. Pour almost half of the cream into a piping bag with a large star-shaped spout and chill. Remove the cake from the cake ring and spread the remaining cream all around. Press almond flakes to the edge and sprinkle some on the cake. Spray 12-16 cream tuffs on the cake, decorate each tuff with an Amarena cherry and sprinkle with some juice just before serving. Dust with icing sugar

4. 4

   Roast the almonds in a pan without fat, take them out and let them cool down. Whip 500 g cream and 1 packet of vanilla sugar until stiff. Pour almost half of the cream into a piping bag with a large star-shaped spout and chill. Remove the cake from the cake ring and spread the remaining cream all around. Press almond flakes to the edge and sprinkle some on the cake. Spray 12-16 cream tuffs on the cake, decorate each tuff with an Amarena cherry and sprinkle with some juice just before serving. Dust with icing sugar

5. 5

   waiting time 14 hours

Nutrition Facts

KCAL
340 kcal

CARBS
30 g

FATS
20 g

PROTEINS
6 g