Creamy Amaretto and Cherry Slices
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 glasses cherry (s), drained
- 400 g flour
- 1 pinch (s) salt
- 1 packet baking powder
- 250 g butter, soft
- 180 g suar
- 6 egg (s)
- 1 teaspoon vanilla extract
- 75 g almond (s), round
- 6 tablespoon amaretto
- 150 g biscuit (s), (Amarettini)
For the cream:
- 3 sachets Gelatine Fix
- 110 g powdered suar
- 4 egg yolks
- 300 g mascarpone
- 80 ml amaretto
- 200 g cream
- 1 pack cream stabilizer
Print Recipe
Pin Recipe Instructions
- First sift the flour, salt and baking powder into a bowl and set aside.
- Beat the butter with the mixer until frothy and stir in the sugar. Then stir in the eggs one at a time, each egg should be beaten for 30 seconds.
- Stir in vanilla extract and ground almonds. Now stir in the flour mixture and the amaretto at low speed. Finally fold in the amarettini and then the cherries.
- Place the dough on a greased baking sheet lined with baking paper and bake at 150 ° on the middle shelf for about 40 minutes; then let it cool down.
- Cream:
- Beat the icing sugar and egg yolks with the mixer at high speed until frothy. Reduce speed, add mascarpone and amaretto and stir until smooth. Stir in Gelatine Fix (about 1 minute) and place the cream in the refrigerator until it starts to gel. As soon as it is ready, whip the cream until stiff and fold into the amaretto cream.
- Completion:
- Spread the cream on the cooled cake, put the baking sheet in the cold for about half an hour and preferably store the cake in a cool place.
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