Puffed-Cherry Pie

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(1 vote)
Puffed-Cherry Pie
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Health Score:
3,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
3 h. 50 min.
Preparation

Ingredients

for
12
Ingredients
2 packets Sweets (Nippon)
1 jar Sour cherry (720 grams drained)
2 tablespoons cornstarch
500 grams Whipped cream
2 packets whipped cream stabilizer
2 packets Vanilla sugar
50 grams sugar
250 grams Mascarpone
How healthy are the main ingredients?
Whipped creamMascarponesugar

Preparation steps

1.

For decorating, set 6 Nippons aside. Break remaining into small pieces and melt in a bowl over a pot of hot (not boiling) water. Brush a pie plate lightly with soft butter and put a springform pan rim around. Stir Nippon mixture, pour into pie plate, smooth and set for about 1 hour in the refrigerator.

2.

Drain cherries in a sieve and collect the juice. Mix cornstarch with some juice until smooth. Boil 150 ml (approximately 5 ounce) juice, stir in cornstarch, boil and allow to thicken. Pull from heat, let cool and pour in cherries.

3.

Beat cream with cream stabilizer, vanilla and sugar until stiff. Mix 2/3 of the cream into mascarpone. Spread 1/3 of the mascarpone cream evenly on the Nippon mixture, distribute cherry mixture on top, then spread remainder of the mascarpone cream. Decorate cake surface with a cake decorating comb.

4.

Place remaining cream into a piping bag with a large tip, pipe 12 cream rosettes on the cake and then place in the refrigerator for about 2 hours. Cut remaining Nippon in half diagonally and press one of each in the cream rosettes. Cut and serve.