Sour cherry tart

Name: Sour cherry tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 Eggs (size M); 50 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 30 g Flour; 30 g Cornstarch; 1 TEASPOON Baking Powder; 25 g crushed almonds; 6 sheets white gelatine; 300 g Mascarpone; 100 g Sugar; 100 ml Lemon juice; 125 g Whipped cream; 1 package Vanillin sugar; 750 g Sour cherries; 1 package red glaze; 2 TABLESPOONS Sugar; 40 g chopped almonds; 125 g Whipped cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 Eggs (size M)
50 g Sugar
1 pinch Salt
1 package Vanillin sugar
30 g Flour
30 g Cornstarch
1 TEASPOON Baking Powder
25 g crushed almonds
6 sheets white gelatine
300 g Mascarpone
100 g Sugar
100 ml Lemon juice
125 g Whipped cream
1 package Vanillin sugar
750 g Sour cherries
1 package red glaze
2 TABLESPOONS Sugar
40 g chopped almonds
125 g Whipped cream

Directions

1
Separate eggs for the floor. Beat the egg whites until stiff. Add sugar. Season with salt and vanilla sugar. Stir in egg yolk. Mix flour, starch and baking powder, sieve and carefully fold into the egg mixture. Carefully fold in the almonds as well. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Then let it cool down a little, carefully remove from the mould and let it cool down completely. In the meantime, soak gelatine in cold water for the cream. Stir mascarpone, sugar and lemon juice until smooth. Squeeze the gelatine, dissolve lukewarm and stir in. Chill for about 10 minutes. In the meantime, whip cream and vanilla sugar until stiff. Fold into the cream. Spread on the sponge cake and refrigerate again. For the topping, clean, wash and stone the cherries. Collect the juice. Fill up with water to 1/4 litre liquid. Spread the cherries on the cream. Mix cake glaze powder and sugar in a saucepan. Gradually mix with the cherry nectar.
3
Fold into the cream. Spread on the sponge cake and refrigerate again. For the topping, clean, wash and stone the cherries. Collect the juice. Fill up with water to 1/4 litre liquid. Spread the cherries on the cream. Mix cake glaze powder and sugar in a saucepan. Gradually mix with the cherry nectar. Bring to the boil while stirring. Spread evenly over the cherries. To decorate, roast the almonds until golden brown. Whip the cream until stiff. Pour into a piping bag with a star-shaped spout. Sprinkle the cake with spots all around. Sprinkle almonds over the cake. Results in about 12 pieces
4
Bring to the boil while stirring. Spread evenly over the cherries. To decorate, roast the almonds until golden brown. Whip the cream until stiff. Pour into a piping bag with a star-shaped spout. Sprinkle the cake with spots all around. Sprinkle almonds over the cake. Results in about 12 pieces