Amaretto cherry cake

For 16 pieces
  • 3 eggs (size M)
  • 225 g Sugar
  • 2 Packet Vanillin sugar
  • 1 pinch salt
  • 3 EL Almond Liqueur (Amaretto)
  • 100 g flour
  • 1 heaped teaspoon of baking powder
  • 50 g ground almonds without skin
  • 500 g (720 ml; weight: 370 g) fresh or 1 glass of sour cherries
  • 2 EL Cherry jam
  • 10 sheet Gelatine
  • 750 g Whole milk yogurt
  • 600 g whipped cream
  • 75 g almond flakes
  • 50 g Amarettini
  • baking paper
60 minutes
Separate eggs. Beat the egg whites with the whisk of the hand mixer until stiff. Sprinkle in 100 g sugar, 1 packet of vanilla sugar and salt. Stir in egg yolks and liqueur one after the other. Mix the flour and baking powder, sieve on the custard, fold in together with the almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 15-20 minutes. Let cool on a wire rack. Wash, drain and stone fresh cherries. Put 150 ml of water and 25 g of sugar in a saucepan. Cover and bring to the boil. Simmer over low heat for 5-8 minutes. Drain and let cool. Drain the cherries from the glass. Mix the cherries with the jam well. Loosen the base from the mold, place a cake ring around it. Soak the gelatine in cold water. Mix the yoghurt, 100 g sugar and 1 packet of vanilla sugar. Squeeze out the gelatine and dissolve it carefully. Stir a little cream into the gelatin, then stir everything into the rest of the cream. Refrigerate. Whip 400 g cream until stiff. As soon as the cream starts to gel, fold in the cream. Put the cream on the bottom. Spread the cherries on top. Chill for 3-4 hours. Roast the almond flakes in a pan until golden brown, leave to cool. Roughly crumble the amarettini. Remove the cake from the ring. Whip 200 g cream until stiff. Brush the edge of the cake with it. Scatter the almond flakes on the edge and on top. Scatter amarettini on top
4 hours waiting time
1 piece approx:
  • 340 kcal
  • 1420 kJ
  • 8 g ​​protein
  • 20 g fat
  • 31 g carbohydrates


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