Cherry and rose hip cream cake with candy canes

1.

Line the bottom of a springform pan (26 cm Ø) with baking paper. Melt the butter in a small saucepan and let it cool down lukewarm. Separate eggs. Beat the egg white in 2 portions with the whisk of the hand mixer until stiff, sprinkling in sugar and a pinch of salt.

2.

Stir in egg yolks one at a time. Mix the flour and baking powder, carefully fold into the egg cream. Fold in the melted butter. Pour the mixture into the springform pan and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see

3.

manufacturer) for about 30 minutes. Take out of the oven and let cool down on a wire rack.

4.

In the meantime, drain the cherries and collect the juice. Bring the juice to the boil with 1 packet of vanillin sugar. Mix the starch with a little water until smooth. Remove the pot from the stove, stir in the starch. Simmer for approx. 1 minute while stirring.

5.

Remove from heat, fold in cherries, allow to cool. Loosen the base from the mold and cut it in half crosswise twice. Place a cake ring around the bottom. Spread the cherries on the bottom, leaving about 1 cm free at the edge.

6.

Mix 2 packets of vanilla sugar with the cream stabilizer. Beat 750 g cream until stiff. Let the sugar mixture trickle in. Approx. Spread half of the cream over the cherries, smooth out. Lay the middle floor.

7.

Spread the rest of the whipped cream on top. With the back of a spoon, press hollows tightly into the cream. Beat the jam until smooth. Spread the jam in the hollows with a spoon. Put the top shelf on top.

8.

Approx. Chill for 1 hour.

9.

Whip 250 g cream until stiff. Remove the cake from the ring. Brush all over with cream. Crumble the meringue. Sprinkle the cake with it. Decorate with candy canes and a paper garland.