Pieces of cherry sandwich

For 5 sandwiches
  • 90 g Butter
  • 250 g flour
  • 1 heaped teaspoon of baking powder
  • 1 pinch salt
  • 160 ml Milk
  • 1 EL fine sugar
  • 1 TL cinnamon
  • 4 sheet gelatine
  • 350 g cherries
  • 200 ml Cherry nectar
  • 1 pack Red groats powder
  • 150 g sour cream
  • 2 packet Vanillin sugar
  • 200 g whipped cream
  • 2-3 EL Raspberry jam
  • ground pistachios
  • baking paper
105 minutes
light
1.
Put butter in the freezer for 30 minutes. Mix the flour, baking powder and salt and sift into a bowl. Grate the butter into the bowl on a coarse grater. Mix the butter and flour loosely. Make a well in the middle of the mixture. Add milk and stir quickly. Lightly knead the mixture with your hands on a floured surface until the dough is just supple. Roll out the dough to approx. 3 mm thick, cut out 15 circles (approx. 8 cm Ø). Mix the sugar and cinnamon, sprinkle with the biscuits. Line a baking sheet with parchment paper. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes until golden brown. Remove. In the meantime, soak the gelatine. Wash, stem and stone the cherries. Mix 3 tablespoons of cherry nectar and red groats powder until smooth. Bring the rest of the juice to the boil, remove from the stove and stir in the red groats. Add the cherries and briefly bring to the boil again. Divide the compote over 5 biscuits. Place a biscuit on each of the cherry masses. Mix the sour cream and vanilla sugar with the whisk of the hand mixer. Dissolve gelatin, mix with 2 tablespoons of sour cream. Stir in the rest of the sour cream. Beat the whipped cream until stiff. Pour 2 tablespoons of cream into a piping bag with a star nozzle. Fold the rest of the whipped cream into the sour cream. Spread the cream on the top 5 biscuits and again place one biscuit on each one. Heat the raspberry jam, strain it through a sieve and brush the small biscuits with it. Sprinkle sandwiches with ground pistachios. Sprinkle cream on top as tuffs
2.
Wait approx. 40 minutes
1 Serving approx.:
  • 600 kcal
  • 2520 kJ
  • 10 g protein
  • 33 g fat
  • 67 g carbohydrates

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