Summary

Ingredients

• 1 glass morello cherries, (720ml)
• 2 teaspoons cornstarch
• Sugar or sweetener, more liquid
• vanilla sugar
• 300 g biscuit (s), (e biscuits, alternatively ladyfiners without suar crust
• 200 g cream cheese
• 200 g sour cream
• 6 tablespoon amaretto
• Cocoa powder, dark, for dusting

Print Recipe Pin Recipe

Instructions

1. First bring the cherries to the boil with 2/3 of the cherry juice in a small saucepan. Mix the cornstarch in the remaining cherry juice and add to it. Thicken while stirring, add sugar or sweetener to taste. Reduce the heat a little towards the end. When the desired consistency is reached, remove the pot from the heat and let it cool down. Now stir the cream cheese with the sour cream and 2 tablespoons of amaretto until smooth. If necessary, add a little sweetener, I like to use vanilla sugar for this.
2. Line the bottom of a 26 cm springform pan with the egg biscuits and soak them with 2 tablespoons of amaretto. Spread a layer of cherry compote and a layer of cream cheese on top. Cover again with egg biscuits, soak with the remaining amaretto, then top with cherries and finally again cream cheese. If you like, you can spread the top layer of cream cheese in a slightly “wavy” shape or blob it. That gives a nice effect.
3. Place in a cool place for at least 2 hours before serving, or better overnight, and dust with the dark cocoa powder just before serving.
4. To serve, carefully remove the edge of the springform pan and cut out the portions with a dessert ring (food shaper) approx. 8 cm in diameter. If you don`t have such a dessert ring, you can of course also serve the cake cut into pieces.