Swiss Cherry Cake
- For the topping
- 200 milliliters Whipped cream
- 3 eggs
- 50 grams sugar
- 1 packet Vanilla sugar
- 700 grams pitted Sour cherry (or sweet cherries)
For the pastry: combine all ingredients for the pastry and knead until smooth. Shape into a ball and wrap in plastic wrap, refrigerate for 30 minutes. Roll out pastry and line tart pan with it, making an ege all around.
For the topping: whisk cream with eggs, sugar, vanilla sugar and cinnamon. Spread rinsed cherries on pastries and pour cream and egg mixture on top. Bake in preheated oven on the lower rack at 180°C (approximately 350°F) for about 40 minutes.
Heat butter with sugar in a pan, stirring, until sugar begins to caramelize. Add almonds and caramelize briefly. Sprinkle cake with almonds.
Beat cream with vanilla sugar until stiff. Cut cake into pieces and garnish each piece with a dollop of cream. Serve.