100 g Butter 3 ts Baking powder
100 g Sugar 7 tb Kirschwasser
5 ml Of vanilla 1/2 l Whipped cream with some
4 Eggs -sugar
70 g Grated almonds 750 g Sour cherries
100 g Grated bitter chocolate 1 tb Rasped chocolate
50 g Flour Butter to grease pan
50 g Corn starch
Grease a mould from 26 cm. Spring form pan Warm the oven on 180 o C.
Stir the butter until it is creamy with the sugar and the vanilla,
then mix the eggs, one at the time, and after that the almonds and
the chocolate. Mix the flower with the corn starch and fold it with
the paste. Put it in the springform pan and bake it for 30-40 minutes
below the middle of the oven. Then let it rest for at least 2 hours.
Then cut it in three layers. Sprinkle some kirsch on the lowest
layer. Whip the cream with some sugar. Drain the cherries. Cover two
lowest layers with 2 cm of cream and put the cherries on them. On the
top layer put only cream, and the tablespoon of chocolate. Make
rosettes with the rest of the cream and put in on top with a cherrie
on it.
I hope you will like it, it is quite a lot of work but it is worth the
trouble.
Yields
1 servings