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Step 2
1Glas
Schattenmorellen
1Pck.
Vanillepuddingpulver
50g
Zucker
2 – 3EL
Lemon juice
1Prise
Cinnamon
In the meantime, cook the cherry filling. To do this, drain the morello cherries in a sieve. Collect 200 ml of juice and heat it in a pan. Mix the pudding powder with the sugar, lemon juice and cinnamon until smooth. Add to the boiling juice while stirring and simmer for 1 minute. Stir into the drained cherries and leave to cool.
Step 3
50g
Johannisbeergelee
Place the first puff pastry base on a plate and place a cake ring around it. Spread the cherry filling on top, leaving a 1 cm border. For the puff pastry lid, bring the redcurrant jelly to the boil in a saucepan. Brush the base with it and allow it to dry completely.
Step 4
4 Leaves
Gelatine
2EL
Zucker
2EL
Kirschsaft
500g
Scene
Soak the gelatine in cold water according to the instructions on the packet. Heat together with sugar and kirsch in a saucepan and dissolve while stirring. Beat the cream until stiff. Add the gelatine mix. Spread the cream over the cherry filling and smooth it out. Chill in the fridge for approx. 2 hours.
Step 5
50g
powdered sugar
1 – 2TL
Lemon juice
8
Cherry cherries
Meanwhile, mix the icing sugar with a little lemon juice to make a glaze. Carefully spread the puff pastry lids with it and allow to set. Shortly before serving, cut the lids into whatever pieces you like. Remove the cake from the ring. Place the puff pastry lids on top one at a time and garnish with cream and fresh cherries as desired.
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