Shoe soles Black Forest style

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 2 tablespoons of water until stiff. Add 125 g sugar and vanilla sugar. Add egg yolks and mix. Mix flour, 50 g cornstarch and baking powder, sieve onto the egg mass and fold in carefully. Using a tablespoon, place 7 "shoe soles" (approx. 10 cm long and 7 cm wide) on each of two baking trays, sprinkle half with flaked almonds and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 12 minutes. In the meantime, drain the cherries well on a sieve.

2. 2

   Bring the cherry juice to the boil with the remaining sugar. Stir the remaining cornflour and 3-4 tablespoons of water until smooth. Thicken the boiling juice with it. Bring to the boil again and fold in the cherries. Let the stewed cherries cool down. Take the soles of the shoes out of the oven, remove them from the baking paper immediately and let them cool down. Whip the cream until stiff, allowing the cream firmer to trickle in. Spread the cherry compote over half of the soles of the shoes without the flaked almonds. Pour the cream into a piping bag with a perforated spout and spray onto the compote. Dust the almond-scented soles of the shoes with icing sugar. Place on the cream and press down lightly. Cut in half with an electric knife (or a saw knife).

3. 3

   Whip the cream until stiff, allowing the cream firmer to trickle in. Spread the cherry compote over half of the soles of the shoes without the flaked almonds. Pour the cream into a piping bag with a perforated spout and spray onto the compote. Dust the almond-scented soles of the shoes with icing sugar. Place on the cream and press down lightly. Cut in half with an electric knife (or a saw knife). Serve decorated with lemon balm as desired. Results in 14 halves

Nutrition Facts

KCAL
260 kcal

CARBS
33 g

FATS
12 g

PROTEINS
4 g