Ingredients
125 g butter or margarine
125 g of sugar
5 egg (s)
150 g flour, (type 405)
1 teaspoon Baking powder
200 g of sugar
100 g almond (s), sliced
1 glass of sour cherries
1 packet of pudding, vanilla
500 ml of cream
2 packs of cream stabilizer
possibly sugar to sweeten the cream
preparation
Mix butter, 125 g sugar, 4 egg yolks and 1 whole egg until frothy. Sift in flour with baking powder and stir in. Divide the dough between 2 baking pans (I use a 26 cm and a 28 cm baking pan) or save half of the dough and bake in a second step.
Beat 4 egg whites until stiff and pour in 200 g of sugar. Spread half of the egg white mixture on the dough and sprinkle with half of the almonds.
Bake both bases at 160 ° C for approx. 25 – 30 minutes.
Cut a base (for me the smaller baking pan) into 12 pieces immediately after baking (press through with a sharp knife) and set aside.
Place a cake ring around the large base.
Pour off the sour cherry juice and fill up to approx. 400 – 450 ml with water. Heat and stir in the mixed pudding powder – when it has thickened, take it off the stove and add the sour cherries. Let cool down briefly and spread on the lower base. Whip the cream until stiff and spread over the cherries.
Spread the 12 pieces of cake on top.
Tips:
Don’t worry if the floor appears very thin when you spread it, the protein mass and almonds create great floors! Since the top shape is smaller for me, there is plenty of space for all 12 pieces. It is important to cut in the bottom after baking so that the cream is not squeezed out later during the cutting process.
You can also sprinkle the cream on the cherries – it looks very nice.