Cherry almond cake
Cherry almond cake is so moist. The simple shortcrust pastry is topped with a delicious cherry filling.The crispy, caramelized almond mixture finishes the cake off wonderfully.
INGREDIENTS
FOR THE DOUGH
250 g wheat flour (type 405)
80 g icing sugar
1 pinch of baking powder
150 g butter
1 egg (size M)
1 packet of vanilla sugar
Some fat for the mold
Some flour for the mold
Some flour for working
FOR THE FILLING
1 jar of cherries (drained weight: 340 g)
2 tablespoons of starch
1 tablespoon of sugar
FOR THE ALMOND MASS
75 g sugar
1 packet of vanilla sugar
100 ml of cream
1 packet of vanilla pudding powder
200 g sliced almonds
Some icing sugar for dusting
PREPARATION
Step 1
For the dough, sift the flour, icing sugar and baking powder into a bowl. Cut the butter into small cubes and mix with the ingredients. Separate one egg and set the yolk aside. Knead a packet of vanilla sugar and the egg white into the dough until it forms a compact, smooth dough. Flatten the dough and wrap it in foil and refrigerate for about 30 minutes.
Step 2
Grease a springform pan (Ø 26 cm) and dust with flour. Roll out the dough on a floured work surface to a thickness of about 5 mm and place it in the prepared springform pan. Prick the base several times with a fork.
Step 3
For the filling, drain the cherries in a sieve, collecting the juice in a bowl. Pour two thirds of the juice into a small saucepan and bring to the boil. Stir the remaining juice with starch and sugar until smooth.
Step 4
As soon as the cherry juice boils, stir the mixed cherry juice-starch mixture into the boiling juice and reduce slightly. Then add the cherries and mix with the thickened cherry juice. Spread everything on the shortcrust pastry.
