- For the cake
- 1 jar sour cherries
- 175 grams Margarine
- 100 grams Sugar
- 1 packet Vanilla sugar
- 3 medium Eggs
- 50 milliliters Milk
- 375 grams Pastry flour
- 2 teaspoons Baking powder
- 375 milliliters Milk
- 1 packet Vanilla (or almond pudding)
- 40 grams Sugar
- 250 milliliters Whipping cream
- 1 packet Whip cream stabilizer
For the cake: Drain the sour cherries. Mix the margarine with sugar, vanilla sugar and eggs until creamy. Stir in the milk. Combine the flour with baking powder and sift. Mix flour mixture into batter and stir quickly. Fold in the cherries. Line the bottom of a 24 cm diameter (approximately 9 1/2 inch) springform pan with parchment paper. Fill with batter and smooth. Bake in a preheated oven at 180°C (approximately 350°F) for about 40 minutes.
Let the cake cool for 10 minutes in the pan. Loosen the cake from the pan turn out onto cake rack lined with parchment paper. Pulling on the paper, turn the cake and cut in a spiral pattern. Push the cake apart slightly to cool. Combine 75ml (approximately 1/3 cup) of milk with the pudding powder. Boil the remaining milk with the sugar. Stir in the pudding mixture and bring to a boil again. Pour into a bowl, cover with plastic wrap and leave to cool.
Whip the cream with cream stabilizer and fold into the pudding. Fill piping bag with the pudding cream fitted with a hole tip. Place the cake on a large plate. Fill the spiral with the cream and create a snail shell pattern on the cake. Over the rest of the plate pipe the body of the snail using the rest of the cream. Melt the butter in a pan and toast the almonds until golden brown, then sprinkle with sugar. Decorate the snail cake with the almonds.