Ingredients
125 g butter or margarine,
125 g sugar,
5 eggs,
150 g all-purpose flour (type 405),
1 tsp baking powder,
200 g sugar
, 100 g slivered almonds,
1 jar of sour cherries
, 1 packet vanilla pudding mix ,
500 ml cream ,
2 packets cream stabilizer
, sugar to sweeten the cream (optional)
preparation
Cream together butter, 125g sugar, 4 egg yolks, and 1 whole egg until light and fluffy. Sift in the flour and baking powder and stir to combine. Divide the batter between two baking pans (I use a 26cm and a 28cm pan) or reserve half the batter and bake it in a second batch.
Beat 4 egg whites until stiff and gradually add 200g of sugar. Spread half of the egg white mixture onto the dough and sprinkle with half of the almonds.
Bake both bases at 160 °C for approximately 25-30 minutes.
Cut one of the cake bases (in my case, 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.
Drain the sour cherry juice and top it up to approximately 400-450 ml with water. Heat and stir in the prepared pudding powder – once it thickens, remove from the heat and add the sour cherries. Let it cool briefly and spread it on the bottom cake layer. Whip the cream until stiff and spread it over the cherries.
Distribute the 12 pieces of cake on top.
Tips:
Don’t worry if the base seems very thin when spreading; the egg white mixture and almonds create a wonderful base! Since my top tin is smaller, all 12 slices fit nicely. Scoring the base after baking is important to prevent the cream from squeezing out when cutting later.
You can also pipe the cream onto the cherries – it looks very pretty.
