Yoghurt Amaretti Cake

Ingredients

Directions

1. 1

   Knead the flour, sugar, not too hard fat, egg yolk, bitter almond oil and 1 tablespoon of ice water into a smooth short pastry. Wrap in foil and put in a cool place for about 30 minutes. Lightly grease an inverted springform pan (springform pan 24 cm Ø), flour if necessary and roll out the shortcrust pastry on top. Close the edge of the springform pan and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Let it cool down. Pour the cherries onto a sieve and collect the juice. Put 12 cherries aside for decoration. Stir 4 tablespoons of cherry juice and cornflour until smooth. Boil up the rest of the cherry juice, lemon peel and 1 tablespoon of sugar. Stir in cornflour, bring to the boil again briefly and fold in the cherries. Remove lemon peel. Let the compote cool down a little. Place a cake rim around the shortcrust pastry base and spread the compote on top. Soak the gelatine in cold water. Crumble the amaretti, except 6-7 pieces for decoration, not too finely. Remove 1 tablespoonful and crumble finely. Mix yoghurt, mascarpone, vanillin sugar and remaining sugar. Squeeze out the gelatine, dissolve and stir into the yoghurt cream. Chill for 5-10 minutes. Whip 125 g whipped cream until stiff, fold into the gelling yoghurt cream and finally fold in the amaretti crumbs. Pour onto the compote and smooth it down. Refrigerate for 5-6 hours, preferably overnight. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Remove the cake from the cake rim and decorate with cream. Decorate with remaining amaretti, cherries, cherry sauce and lemon balm leaves. Sprinkle fine amaretti crumbs on each tuff. Results in about 12 pieces

2. 2

   Preparation time approx. 1 hour (without waiting time)

3. 3

   Dishes: Schumann

4. 4

   Table linen: Södahl

5. 5

   Record: Pech & Kunte