Summary

Ingredients

• 1 glass morello cherries
• 2 packs cream cheese, Philadelphia (a 00 g) or No Name
• 100 g suar
• 1 egg yolk
• 2 packs whipped cream
• 3 packs cream stabilizer
• 2 packs vanilla sugar
• 10 g butter
• 100 g almond (s), flaky
• 2 tablespoon sugar

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Instructions

1. Drain and drain the cherries.
2. Place Philadelphia, 100 g sugar, egg yolks, 1 packet of cream, 1 1/2 cream stiffener and vanilla sugar in a mixing bowl and mix with the mixer.
3. Beat the rest of the cream with the rest of the cream stiffener until stiff, then slowly add to the mixture.
4. Melt the butter in a pan and add the sugar, caramelize lightly. Add the almonds and keep stirring so that nothing burns. CAUTION HOT!
5. Put half of the cream in a bowl, put the cherries on top and then spread the rest of the cream over it. Let the almond brittle cool down a bit and then spread it on the cream. Let cool down a little and then put in the fridge for at least 2 hours.
6. In my opinion, the cream looks best in a round glass bowl.