Amaretto Cherry Cake

Cake base:

1. See recipe: Cake kit – nut cake base, the Amaretto variation.
2. Divide the cake base into 3 bases.

Cherry cream:

1. Drain the cherries. Puree with the sugar and vanilla sugar.
2. Soak the gelatine in cold water. Express something and dissolve while heating.
3. Mix 2 tablespoons of the fruit puree with the gelatine and then stir all of the gelatine into the rest of the puree. Chill until it starts to gel.
4. Beat the 200 g cream with the cream stiffener until stiff. When the puree starts to gel, fold in the cream.

Nut cream:

1. Whip the cream until stiff and fold in the ground almonds.

Completion:

1. Place the bottom cake base on a cake plate and put a cake ring around it. Soak the base with a little amaretto, depending on your taste. (I didn’t do it because a child ate). Then distribute all of the cherry cream on the floor and smooth it out.
2. Place the second base on top of the cherry cream and press down lightly. Soak this again according to taste with amaretto. Then spread the nut cream on top. Put on the last cake base and press lightly.
3. Now let the cake with the cake ring cool for a few hours so that the cherry cream becomes firm.
4. Then carefully loosen the cake ring. Beat the 250 g cream with the cream stiffener until stiff. Wrap the cake all around with the cream and leave something for the decoration.
5. Using a large knife, mark the pieces of cake very lightly. Then sprinkle a few tuffs on the cake pieces with the cream and put an amarettini biscuit on each tuff.
6. Crumble a few of the biscuits (it is best to put them in a plastic bag and crush them with a rolling pin) and sprinkle them over the cake.
7. Do not put the biscuit decorations up until just before you eat them, otherwise they will become soft.