For cherry cake, it is preferable to use light varieties of cherries, which, unlike dark varieties, have a delicate taste. Puff pastry, butter cream and cherries are the perfect combination in a wonderful dessert.
It is necessary
- - 500 g cherries;
- - 100 g of sugar;
- - 750 ml of cream;
- - 300 g of puff pastry;
- - 100 g of icing sugar;
- - 50 g of almond flakes;
- - 0.5 teaspoon of cinnamon;
- - 1 tablespoon of starch;
- - 7 plates of gelatin;
- - 20-40 g of cherry liqueur;
- - 2 tablespoons of currant jelly;
- - 1 tablespoon of vanilla sugar;
Instructions
Step 1
Prepare the puff pastry. Fry the almond flakes until light brown. Wash the cherries, pat dry and remove the pits. Pour 125 ml of water over the berries, add two tablespoons of sugar, ground cinnamon. Boil the mixture for 7 minutes. Add starch to a slightly cooled mass, boil again. Let the compote cool.
Step 2
Roll out the puff pastry into a layer, cut 3 circles with a diameter of about 26 cm. Place them on a baking sheet and bake in an oven at 200 ° C for 10 minutes until golden brown.
Step 3
Brush one chilled crust with currant jelly. Combine the cherry liqueur with the icing sugar and apply the resulting icing on top of the jelly. Let the glaze dry. Soak the gelatin in cold water for 10 minutes.
Step 4
Whisk in the cream with the remaining sugar, stir in the vanilla sugar and continue whisking into a firm foam. Melt the gelatin over low heat until completely dissolved and combine with three tablespoons of whipped cream. Then combine with the rest of the cream.
Step 5
After soaking the second puff pastry crust with cherry compote, brush it with whipped cream. Cover with a second crust and brush with cream, too.
Step 6
Cut the third cake, covered with glaze, into 12 pieces and arrange them in a circle on top. Decorate the cake with 12 syringe roses and whipped cream. Brush the side of the cake with whipped cream and sprinkle with almond flakes.
