Short pastry cake with cherries and banana

Name: Short pastry cake with cherries and banana
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Butter or margarine; 110 g Sugar; 150 g Flour; 1 Egg Yolk; 1 TABLESPOON redcurrant jelly; 1 glass (700 ml, separation weight 350 g) Morello cherries; 1 package Vanillin sugar; 5 TABLESPOONS Lemon juice; 30 g Cornstarch; 2 sheets Gelatine; 200 g Bananas; 200 g Whole milk yoghurt; 7-10 Tbsp Melissa; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Butter or margarine
110 g Sugar
150 g Flour
1 Egg Yolk
1 TABLESPOON redcurrant jelly
1 glass (700 ml, separation weight 350 g) Morello cherries
1 package Vanillin sugar
5 TABLESPOONS Lemon juice
30 g Cornstarch
2 sheets Gelatine
200 g Bananas
200 g Whole milk yoghurt
7-10 Tbsp Melissa
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
For the base, mix soft fat, 50g sugar, flour and egg yolk with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Wrap in foil and put in a cool place for about 30 minutes. Then roll out round on a floured work surface. Place in a greased fruit base mould (26 cm Ø). Press down the side edge.
2
Roll out any remaining dough again, cut out small flowers, spread with jelly and bake in a preheated oven (electric cooker: 200 ° C/ gas: level 3) on a baking tray lined with baking paper for 5 minutes. Prick the base several times with a fork. Bake in the preheated oven (electric oven: 200 ° C/ gas: level 3) for 15 minutes. Allow to cool slightly and then turn out of the pan and turn over again. Drain the cherries on a sieve. Collect the cherry juice. Boil up the juice with 30 g sugar, vanillin sugar and 3 tablespoons lemon juice. Mix cornflour with some water and thicken the cherry juice with it. Fold in the cherries. Put compote on the short pastry and smooth it down. Let it cool down. In the meantime soak the gelatine in cold water.
3
Mix cornflour with some water and thicken the cherry juice with it. Fold in the cherries. Put compote on the short pastry and smooth it down. Let it cool down. In the meantime soak the gelatine in cold water. Peel the bananas, cut them into slices and sprinkle with the remaining lemon juice. Mix yoghurt and remaining sugar. Squeeze the gelatine, dissolve it and stir it into the yoghurt. Fold in banana slices. Spread over the cherry mixture. Serve decorated with lemon balm and short pastry blossoms. Results in approx. 12 pieces
4
Mix yoghurt and remaining sugar. Squeeze the gelatine, dissolve it and stir it into the yoghurt. Fold in banana slices. Spread over the cherry mixture. Serve decorated with lemon balm and short pastry blossoms. Results in approx. 12 pieces