Name: Cherry cake
Yield: 14 servings
Cuisine: Bake
Ingredients: 800.00 g cherries pitted; 200.00 g sugar; 80.00 g marzipan; 105.00 g castor sugar; 50.00 g butter; 5.00 eggs extra-large, seperated; 50.00 g walnuts finely chopped; 50.00 g hazelnuts; finely chopped finely chopped; 500.00 ml milk; 40.00 g cornflour; 3.00 eggs just the yolks; 100.00 g sugar; salt pinch; 15.00 ml sugar; 250.00 g butter softened; 50.00 ml cherry liqueur; 100.00 ml jam apricot, heated; 50.00 g almonds flaked, toasted

Recipe Disclaimer

Tap for method

Ingredients (19)

CAKE

800.00 g	cherries — pitted
200.00 g	sugar
80.00 g	marzipan
105.00 g	castor sugar
50.00 g	butter
5.00	eggs — extra-large, seperated
50.00 g	walnuts — finely chopped
50.00 g	hazelnuts
	finely chopped — finely chopped

FILLING

500.00 ml	milk
40.00 g	cornflour
3.00	eggs — just the yolks
100.00 g	sugar
	salt — pinch
15.00 ml	sugar
250.00 g	butter — softened
50.00 ml	cherry liqueur

TO GARNISH

100.00 ml	jam — apricot, heated
50.00 g	almonds — flaked, toasted

Tap for ingredients

Method:

Preheat the oven to 240 ºC (475 ºF).
Draw circles 24 cm in diameter on 5 sheets of wax or baking paper and butter them well.
Place the buttered sheets on a couple of baking sheets.
1. Drain the cherries, reserving 240 ml of the syrup. Cut the cherries in half. Pour the syrup into a saucepan, add the sugar and bring to the boil. Boil for 3 minutes. Remove from the heat and add the cherries. Cool completely and drain. Reserve 30 ml of the syrup.
2. Beat the marzipan, the 30 ml syrup, half the castor sugar and butter together until smooth. Beat in the egg yolks until well blended.
3. Beat the egg whites until soft peaks are formed and add the remaining castor sugar, a little at a time. Beat until oil the castor sugar has been added. Add half of this meringue mixture to the marzipan mixture and beat. Fold in the remaining half, using a metal spoon. Fold in the nuts.
4. Spoon the mixture onto the prepared sheets of paper and spread evenly in the circles.
5. Divide cherries into 5 equal portions and sprinkle on the cake mixture. Bake 6 to 7 minutes or until golden brown. Cool completely before removing the paper. Be careful, as the cake crumbles easily.
6. Blend 125 ml milk with the cornflour, sugar and egg yolks. Bring the remaining milk to the boil. Add a little of the milk to the cornflour mixture and blend well. Add to the hot milk. Reduce the heat and boil for 1 minute, stirring continuously. Pour into a glass bowl and sprinkle with the 15 ml sugar. Cool completely.
7. Cream the butter. Add the liqueur and beat well. Add to the cooled custard mixture and beat well until smooth and creamy.
8. Place a layer of cake on a baking sheet or cake platter and spread with a layer of the custard mixture. Repeat the layers, ending with a layer of cake. Neaten the edges. Spread a little of the filling round the sides of the cake. Chill for at least two hours.
9. Spread the heated apricot jam on top of the top layer of cake and sprinkle with almond flakes.