Cake “Cherry cloud”


for the base:
3 cups flour
250 gr. butter, cold
3 tablespoons powdered sugar
5 egg yolks
1.5 tsp baking powder

for cherry layer:
2 cherry jelly
400 gr. pitted cherries
800 ml. hot water

330 ml of 30% cream
250 gr. mascarpone
3 tablespoons powdered sugar

for the meringue:
5 proteins
3/4 cup sugar
1 teaspoon lemon juice
1/2 cup almond flakes

Sift the flour with the powdered sugar and baking powder, add sliced ​​into pieces of cold butter and chop with a knife quickly.
Then add the egg yolks and quickly knead the dough uniform. You can use a food processor to prepare the dough.
Divide dough into two parts. Prepare the form of 24 × 24 cm to lay a parchment paper. One part of the test distributed in the bottom of the mold and baked at the temperature. 160 ° C for approx. 30-35 min.
Cool and get a form.
Proteins whip until stiff peaks, then gradually add the sugar and beat for approx. 3 min.
At the end, add the lemon juice and quickly whip up a combination. The second part of the test put to the bottom of the form, the laid parchment paper.
On top place the meringue and sprinkle with almond flakes. Bake at pace. 160 ° degrees for about 30 minutes.
Jelly pour hot water and stir until dissolved. After cooling, add cherries, pitted to put in the fridge until the jelly starts to become thick.

The first layer of the cake (no meringue) to place on a serving dish and spread the thickened jelly and refrigerate until complete solidification.
Whip cream with mascarpone cream until thick. At the end, add the sifted powdered sugar and beat again.
Apply a layer of cream on a frozen jelly. Then cover the cake the second layer of cake with meringue.
Put in the refrigerator for several hours or overnight.
Bon Appetit!

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