Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 0.25 teaspoon ¼ salt
• 2 tablespoon sugar
• 125 g butter, cold, cut into pieces
• 1 egg (s), whisked
• 2 tablespoon cream

For the filling:

• 200 g mascarpone
• 90 g crème fraîche
• 2 egg (s), whisked
• 50 grams sugar
• 3 tablespoon amaretto
• 600 g cherry (s), pitted, (makes approx. 500 )
• 150 g biscuit (s), (amaretti), soft, crumbled
• Icing sugar for dusting

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Instructions

1. For the shortcrust pastry, mix the flour, salt and sugar in a bowl. Add the butter pieces and rub everything by hand into an evenly crumbly mass. Add the eggs, quickly combine everything into a soft dough, do not knead. Press the dough flat and cover and cool for about 30 minutes.
2. Mix the mascarpone with the crème fraîche well in a bowl. Add the eggs, sugar and the amaretto and stir until the sugar has dissolved. Mix in the cherries carefully.
3. Roll out the dough on a little flour to a thickness of 3 mm and place in a round tray (approx. 28 cm) lined with baking paper. Chill for about 15 minutes. Sprinkle 2/3 of the crumbled amaretti on the bottom. Spread the filling on top and sprinkle with the remaining biscuit crumbs.
4. Preheat the oven to 220 °. Put the wire rack in the lower half of the oven and bake the cake on it for about 35 minutes. Take out, let cool, dust with icing sugar and serve lukewarm.