preparation

Beat butter, 125 g sugar, 4 egg yolks and 1 whole egg until fluffy. Sift in flour with baking powder and stir in. Divide the dough between 2 baking tins (I use a 26 cm and a 28 cm baking tin) or save half of the dough and bake it in a second batch.

Beat 4 egg whites until stiff and add 200 g of sugar. Spread half of the egg white mixture on the dough and sprinkle with half of the almonds.

Bake both bases at 160 °C for approx. 25 – 30 minutes.

Immediately after baking, cut one base (in my case the smaller baking pan) into 12 pieces (press through with a sharp knife) and set aside.

Place a cake ring around the large base.

Drain the sour cherry juice and top up with water to approx. 400 – 450 ml. Heat and stir in the mixed pudding powder – when it thickens, remove from the heat and add the sour cherries. Allow to cool briefly and spread on the bottom layer. Whip the cream until stiff and spread on the cherries.

Distribute the 12 cake pieces on top.

Tips:

Don’t worry if the base seems very thin when you spread it out, the egg white mixture and almonds make great bases! Since my upper pan is smaller, all 12 pieces have plenty of room. It is important to cut the base after baking so that the cream doesn’t get squeezed out when you cut it later.

You can also pipe the cream onto the cherries – it looks very pretty