Summary

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

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Instructions

1. First sift the flour, salt and baking powder into a bowl and set aside.
2. 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.
3. 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.
4. 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.
5. Cream:
6. 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.
7. Completion:
8. 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.