Dutch Cherry Cake Recipe Whip the cream, with a pastry bag and star tip each one a rose train each and top with a halved cherry.

1 baking sheet

Ingredients:

Teigböden

450 g puff pastry (basic recipe, 1 sponge cake)

Cherry filling

1 jar cherries (720 ml)

25 g cornstarch

50 g granulated sugar

1 pinch cinnamon

1 dash lemon juice

Cream

6 sheets gelatin

600 g cream

70 g granulated sugar

Mark from ½ vanilla bean

1 tablespoon kirsch

Decor

50 g toasted sliced

Almonds

50 g cream

6 candied cherries

Also Added

Flour for editing

1-2 tablespoons cherry or Currant jam

Powdered sugar for dusting

1. The puff pastry in the baking school described in detail prepare. Weighing 450 g, freeze the remaining dough, or the appropriate amount of thaw.

2. Preheat the oven to 185 ° F. Top and bottom heat. The puff pastry in half and each half lightly on a floured Work surface with a rolling pin 2 mm thin at a size of 26 cm roll around.

3. Place on a baking paper on baking sheet and one after baking. The first floor in a preheated Oven Bake on middle rack for about 8 minutes, turn and on the same track for another 5 minutes. If the soil is too strong and scroll unevenly, after turning on a cooling rack the puff pastry and place on baking. The second floor same way. The soils can be cool on wire rack.

4. The sponge cake as the recipe described in detail to prepare. A 1.5 cm high land crop and the second floor freeze.

5. The Drain cherries well, catch the juice and Measure out 50 grams. Cornflour with a little cherry juice until smooth. The remaining cherry juice with the sugar in a small saucepan, bring to a boil.

6. Stir in the food starches approach with a whisk and Boil stirring until the casting is clear. Remove the pan from the heat. The cherries, fold with a spatula, with cinnamon and lemon juice Season to taste and let cool.

7. Flick a puff pastry tart with a ring, with marmalade, coat hanging up the sponge cake and press lightly. The cooled Cherries to give the sponge cake, but not quite to the Border pass. The second puff pastry into 12 pieces divided well and sprinkle with powdered sugar.

8. For the cream Soak the gelatin in cold water. The cream and sugar together with a hand mixer. While of breaking the vanilla release. The squeezed gelatine heat with the kirsch in a small saucepan gently until it is dissolved, mix with 1 tablespoon cream with a spatula fold into the remaining cream. The icing on the bound- Give cherries and smooth out. The cake and refrigerate 2 hours.

7. The cake from the ring, free the edge of cake with almonds einmandeln evidence and with the puff pieces.