Cherry cake

Recipe from: 7/19/2001 12:00:00 AM
Ingredients 22
Servings 14
Time

Ingredients

  • CAKE
  • 800
    g
    stoned cherries
  • 200
    g
    sugar
  • 80
    g
    marzipan
  • 105
    g
    castor sugar
  • 50
    g
    butter
  • 5
    extra-large eggs, separated
  • 50
    g
    walnuts, finely chopped
  • 50
    g
    hazelnuts
  • finely chopped
  • FILLING
  • 500
    ml
    milk
  • 40
    g
    cornflour
  • 3
    egg yolks
  • 100
    g
    sugar
  • pinch salt
  • 15
    ml
    sugar
  • 250
    g
    softened butter
  • 50
    ml
    cherry liqueur
  • TO GARNISH
  • 100
    ml
    apricot jam, heated
  • 50
    g
    almond flakes, toasted
 

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.
 

Read more on: bake  |  fruit
 

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