Sour Cherry Amaretto Tart

For the sour cherry and amaretto tart, whisk the egg yolks with the powdered sugar and flavored baking oil until foamy, beat the egg whites with a pinch of salt until stiff, mix the flour, almonds, cream powder and cocoa and fold into the yolk mixture alternately with the beaten egg whites. Pour into the baking pan lined with baking paper (diameter: 24cm) and bake at 180°C for about 35 minutes. Allow the baked cake base to cool.

Marinate the sour cherries with a little amaretto. For the chocolate cream, heat the cream to 85°C, remove from the heat and melt the chopped chocolate in it, cool it and put it in the fridge for about 1 hour. Whip the cream, powdered sugar and cream stiffener and also whip the chocolate cream again.

Cut the cake base 2x in half, drizzle the bases with Amaretto, fill the lowest base with the chocolate cream. Place the 2nd bottom on top and fill with the top cream and cherries. Spread the outside of the sour cherry amaretto cake with cream, garnish with chocolate chips and finish with cherry decorations.

Preparation Tip:

The recipe was provided to us by the Hohewand Educational Center on the occasion of the 2012 Cake Contest.

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