Cherry Cream Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 322 kcal | (15 %) | ||
| Protein | 5.1 g | (5 %) | ||
| Fat | 17.4 g | (15 %) | ||
| Carbohydrates | 34 g | (23 %) |
Ingredients
- For the dough
- 200 milliliters water
- 65 grams butter (or margarine)
- 1 pinch salt
- 120 grams Pastry flour
- 30 grams cornstarch
- 3 eggs
- For the filling
- 30 grams cornstarch
- 300 milliliters Cabbage
- 4 Tbsps sugar
- 1 packet Bourbon vanilla powder
- 370 grams (drained) Sour cherry (prepared)
- 370 grams (drained) Sweet cherry (prepared)
- 50 milliliters kirsch
- For the cream
- 400 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 1 packet Bourbon vanilla
- 2 Tbsps ground Poppy seeds
Preparation steps
For the dough: Boil water, butter and salt in a saucepan. Add flour and cornstarch and stir until a lump forms. Put dough into a bowl. Add 1 egg and stir well, then add remaining eggs.
Line two baking sheets with parchment paper. Use a cake ring to shape 3-24 cm (approximately 10 inch) disks of dough. Pour dough into a piping bag and pipe into cake ring. Bake, one after the other, in an oven preheated to 200-220°C (approximately 400°F) for 20-25 minutes. Remove and let cool.
For the filling: Combine cornstarch and 5-6 tablespoons cherry juice mix. Boil remaining cherry juice with sugar and vanilla sugar. Stir cornstarch mixture and bring to a boil. Add cherries and kirsch. Remove from heat and let cool.
For the cream: Beat cream, bourbon and stabilizer until stiff, then stir in poppy.
Layer dough, filling and cream to form a cake. Slice and serve.
