Cinnamon cherry cake

  • 4 eggs (size M)
  • 125 g Sugar
  • 100 g flour
  • 100 g Cornstarch
  • 2 TL baking powder
  • 3 TL ground cinnamon
  • 3 ( à 200 g) cups
  • whipped cream
  • 1 Package Vanillin sugar
  • 1 Glass (720 ml) Morello cherries (sour cherries)
  • thinly peeled peel of 1/2 untreated lemon
  • 3-4 tablespoons Sugar
  • 25 g cornstarch
  • 100 g Walnut kernels
  • Chocolate sheets for
  • Decorate
  • 7 red cherries
  • baking paper
75 minutes
Separate the eggs, beat the egg white and 4 tablespoons of water until stiff. Sprinkle in sugar and stir in. Gradually add the egg yolks. Mix the flour, cornstarch, baking powder and cinnamon and sieve onto the egg foam mixture.
Carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level: 2) for about 30 minutes.
Let cool down on a wire rack. Cut the biscuit twice. Place a cake or springform pan around the bottom. Beat 200 g of cream and vanilla sugar until stiff. Spread on the sponge cake and place the middle base on top.
Drain the cherries on a sieve and collect the juice. Bring the juice to the boil (up to 3 tablespoons) with the lemon peel and 2 tablespoons of sugar. Stir the remaining juice and cornstarch until smooth.
Pour into the boiling juice and bring to the boil again while stirring. Remove the lemon peel. Spread the cherries on the second floor and pour the juice over it. Cover with the third sponge cake and leave to cool for about 1 hour.
Halve 8 walnuts and set aside to decorate. Chop the rest of the walnuts. Beat the rest of the cream and sugar until stiff. Brush the cake with a good half of the cream.Decorate the edge of the cake with chopped walnuts in a zigzag shape.
Pour the remaining cream into a piping bag and squirt 16 cream tuffs onto the edge. Place a walnut quarter on every 2nd tuff. Decorate the cake with chocolate leaves and cherries. Serve dusted with cinnamon.
Makes approx. 16 pieces.
1 portion approx:
  • 330 kcal
  • 1380 kJ


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