Dutch Cherry Torte
Preheat oven to 200°C (approximately 400°F). Thaw puff pastry sheets. Spread and layer pastry sheets so three circles about 28 cm diameter (approximately 11 inches diameter) can be cut. A springform pan ring can be used as a template for cutting circles. Place pastry circles on a baking sheet, sprinkle with water and prick with a fork several times. Let pastry circles rest about 20 minutes. Bake pastry circles until golden brown, 10-15 minutes.
Choose the nicest puff pastry circle for top layer of torte. Set aside remaining pastry circles for middle and bottom of torte. Heat jam, spread over top pastry circle and allow to cool. Mix powdered sugar with lemon juice, sprinkle over jam and let dry. Cut top layer into 12 pieces.
For the cherry filling, drain cherries and boil juice with 40 grams (approximately 3 tablespoons) sugar. Mix cornstarch with a little cold water, stir into cherry juice, bring to a boil and stir until thickened. Remove juice mixture from heat, stir in cherries and allow to cool. Place cherry filling in a piping bag and pipe two circles onto middle and bottom pastry circles, using up all of the cherry filling
For the cream filling, beat cream until stiff and stir in remaining sugar. Soften gelatin and dissolve in a small saucepan. Stir gelatin into cream mixture and refrigerate about 30 minutes.
Place about 8 tablespoons cream filling into a pastry bag with a star tip and set aside for garnish. Place remaining cream filling in a pastry bag with a round tip and pipe circles to cover remainder of bottom and middle pastry cicrles. To assemble torte, stack bottom and middle layers and top with glazed layer.
For the glaze, mix powdered sugar and cherry juice and spread over top of torte. Pipe rosettes with remaining cream around top of torte and garnish with cherries. Follow cut pattern of top layer to slice torte for serving.