Tipsy lemon-cherry slices

Name: Tipsy lemon-cherry slices
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 4 Eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 100 g Flour; 1 coated Tsp Baking Powder; 4 sheets Gelatine; 1 Organic Lemon; 400 g Double cream cream cheese; 4 TABLESPOONS Lemon liqueur; 250 g Whipped cream; 200 g frozen cherries; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

4 Eggs (size M)
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
100 g Flour
1 coated Tsp Baking Powder
4 sheets Gelatine
1 Organic Lemon
400 g Double cream cream cheese
4 TABLESPOONS Lemon liqueur
250 g Whipped cream
200 g frozen cherries
7-10 Tbsp Icing sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add 100 g sugar, vanillin sugar and salt to finish. Beat the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam mixture and fold in carefully
2
Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper, smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 7 minutes. Let the sponge cake cool down. Carefully remove the baking paper. Cut the sponge in half lengthwise
3
Soak gelatine in cold water. Wash the lemon, rub dry and grate the lemon peel. Halve the lemon and squeeze the juice. Stir cream cheese, 100 g sugar, lemon liqueur and lemon juice until smooth. Squeeze the gelatine, dissolve at low heat. Stir in some of the cream and stir into the remaining cream. Stir in the lemon peel. Whip the cream with the whisks of the hand mixer until stiff and fold into the cream. Carefully fold in frozen cherries. Spread the cream on one sponge cake base, place the other base on top and press down gently. Chill for approx. 3 hours. Dust with icing sugar
4
waiting time approx. 4 hours