Amarettini cherry cake

For 16 pieces
  • 100 g Amarettini (Italian almond biscuits)
  • 5 eggs (size M)
  • 80 g Butter or margarine
  • 75 g + 1 tbsp sugar
  • 2 Package Vanillin-Sugar
  • 1 pinch salt
  • 200 g ground almonds with skin
  • 2 TL Baking powder
  • 8 sheet white gelatine
  • 500 g ' Crema Yoghurt Bianco '(sweetened)
  • 125 g Creme double
  • 50 g + some powdered sugar
  • 250 g whipped cream
  • 1 kg ( à 720 ml) fresh sweet or sour cherries + 1/8 l cherry nectar or 2 glasses of cherries
  • 1 packet clear cake topping
  • 2 EL Almond flakes
  • Fat and breadcrumbs
90 minutes
light
1.
Roughly chop 75 g amarettini . Separate eggs. Beat the fat, 75 g sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in egg yolks one at a time. Mix the ground almonds and baking powder and stir into the batter. Beat egg whites until stiff. Stir 1/3 of the egg whites into the dough, fold in the rest in portions. Fold in the chopped amarettini. Grease a tart or springform pan (26 cm Ø) and sprinkle with breadcrumbs. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 25-30 minutes. Take the cake base out of the oven and loosen the edge with a knife. Allow to cool on a grill. Soak the gelatine in cold water. Mix the yogurt, double cream and 50 g powdered sugar until smooth. Squeeze out the gelatine, dissolve over low heat. Mix 2-3 tablespoons of yoghurt mixture into the gelatine. Stir in the rest of the yogurt. Chill until it starts to gel (approx. 5 minutes). Whip the cream until stiff, pour in the vanilla sugar. Fold into the yogurt mixture. Put the cream on the base and smooth it out. Chill for at least 4 hours. Wash, stem and stone the cherries. Mix the icing powder and 1 tablespoon of sugar in a saucepan. Stir in cherry nectar and 125 ml of water, bring to the boil while stirring. Fold in the cherries, distribute immediately on the cake and chill for 20 minutes. Roast the almond flakes in a pan without fat, remove and allow to cool. Decorate the cake with 25 g of amarettini, flaked almonds, powdered sugar and mint
2.
Wait approx. 5 hours. Photo: Först,
1 piece approx:
  • 370 kcal
  • 1550 kJ
  • 9 g protein
  • 25 g fat
  • 27 g carbohydrates

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