Ingredients
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130 g butter or margarine
130 g sugar
5 eggs
150 g wheat flour type 405
1 tsp baking powder
200 g sugar
100 g almonds, sliced
1 jar of sour cherries
1 packet of vanilla pudding powder
500 ml cream
2 packets of cream stiffener
sugar to sweeten the cream if necessary
Preparation
Here’s how to do it, first beat the butter, 125 g sugar, 4 egg yolks and 1 whole egg until fluffy. Sift in the flour with the baking powder and stir in.
Divide the dough between 2 baking tins (I use a 26 cm and a 28 cm baking tin) or save half of the dough and bake it in a second batch.
Beat 4 egg whites until stiff and sprinkle in 200 g of sugar. Spread half of the egg white mixture on the dough and sprinkle with half of the almonds.
Bake both bases at 160 °C for approx. 25 – 30 minutes.
Cut one base (I used the smaller baking tin) into 12 pieces immediately after baking (press through with a sharp knife) and set aside.
Place a cake ring around the large base. Pour off the sour cherry juice and fill up with water to approx. 400 – 450 ml.
Remove a little and mix the vanilla pudding powder with it. Heat the remaining cherry juice and stir in the mixed pudding powder.
Bring to the boil and when it thickens, remove from the heat and add the sour cherries. Allow to cool briefly and spread on the bottom layer. Allow the cherry filling to cool completely.
Whip the cream until stiff and spread on the cold cherries. Distribute the 12 cake pieces on top. Our tips:
Don’t worry if the base seems very thin when you spread it, the egg white mixture and almonds create great bases! Since my upper pan is smaller, all 12 pieces have plenty of space. It is important to cut the base after baking so that the cream is not squeezed out when you cut it later.
You can also pipe the cream on the cherries – it looks very