Dutch Cherry Cake
With recipe 📌
Discover the original recipe for a Dutch Cherry Cake with us now. With this recipe, you too can make the perfect cake yourself and enjoy the delicious cream.
INGREDIENTS
1 roll of chilled puff pastry
1 jar of morello cherries (drained weight 350g)
1 packet of vanilla pudding powder
50g sugar
2-3 tbsp lemon juice
1 pinch of cinnamon
50g blackcurrant jelly
4 sheets of gelatin
2 tbsp sugar
2 tbsp kirsch (cherry brandy)
500g heavy cream
50g powdered sugar
1-2 tsp lemon juice
8 cherry stems for decoration
PREPARATION
Step 1
Preheat oven to 200°C (180°C fan-assisted). Line a baking sheet with parchment paper. Unroll the puff pastry and, using a plate or a cake ring, cut out two 22 cm diameter circles, spaced apart.
Place on the baking sheet, leaving space between each circle. Prick with a fork and bake for about 20 minutes. Let cool.
Step 2
Meanwhile, cook the cherry filling. Drain the morello cherries in a sieve, reserving 200 ml of juice and heating it in a saucepan.
Mix the custard powder with the sugar, lemon juice, and cinnamon until smooth. Stir into the boiling juice and simmer for 1 minute. Stir into the drained cherries and let cool.
Step 3
Place the first puff pastry layer on a plate and place a cake ring around it. Spread the cherry filling on top, leaving a 1 cm border.
For the puff pastry lid, bring the blackcurrant jelly to a boil in a saucepan. Brush the jelly over the base with it and let it dry completely.
Step 4
Soak the gelatin in cold water according to the package instructions. Heat it in a saucepan with the sugar and kirsch and dissolve while stirring.
Whip the cream until stiff. Add the gelatin mix. Spread the cream over the cherry filling and smooth it out. Chill in the refrigerator for about 2 hours.
