John Myers
Black Forest Sweet Fish with Fruit Caviar
The perfect black forest sweet fish with fruit caviar recipe with a picture and simple step-by-step instructions.
- 1 Pc. Nutella (glass)
- 150 g Ground almonds
- 15 Pc. Zwieback
- 1 Pc. Sour cherries from the glass
- 0,5 packet Custard powder
- 500 ml Cream
- 2 packet Cream stiffener
- 1 cups Sour cream
- Chocolate sprinkles
- Kirsch
- 1 Pc. Fruit caviar in a glass
- It is best to crumble the rusks in a bag. Cover the bottom of a springform pan with cling film. Mix the Nutella, almonds and rusks with a fork and then spread them into the springform pan. Put something into the fridge.
- Thicken the cherries, including the juice, on the stove with pudding powder and place them on the cake base while still warm (not hot!).
- Whip the cream until stiff (if necessary, add cream stiffener, then it will last longer), stir in the sour cream, pour onto the cake. Decorate with chocolate sprinkles.
- Leave to rest in the refrigerator for at least 2 hours.
- If you like, add a little kirsch to the cherries and the cake will be tipsy.
- In my recipe variant, instead of the springform pan, 5 fish tins are filled with the base and mixture as described in the recipe. So you get 5 small fish-shaped tarts. Then arrange them on plates and decorate with the fruit caviar.
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