John Myers
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Dutch Cherry Cake 12 Pieces
The perfect dutch cherry cake 12 pieces recipe with a picture and simple step-by-step instructions.
or water for children
- 4 tablespoon Currant jelly
- 4 tablespoon Powdered sugar
- 1 tablespoon Kirsch
- 1 tablespoon Water
- 1 Pc. Sour cherries from the glass
- 2 tablespoon Sugar
- 2 tablespoon Food starch
Cream:
- 1 tablespoon Sugar
- 400 g Cream
- 2 packet Cream stiffener
- 1 packet Vanilla sugar
- 1 Pc. Sour cream
- 200 g Philadelphia
- 4 sheet Gelatin white
- 0,25 Pc. Vanilla pod scraped out
- 3 tablespoon Elderflower syrup
Puff pastry :
- Roll out the puff pastry, use the base of the cake tin 24 cm to cut out the puff pastry base. I also use a kitchen wheel. Leftovers are used for snacking.
To bake :
- The dough comes with the paper on a cake base that has been rinsed with cold water beforehand. This way the dough rises better and there may still be residual water on the floor. Baking is now carried out for 8 minutes at 200 ° C, then for another 4 minutes at 160 ° C. Let the 2 floors cool down.
Floor 1
- Is coated with the currant jelly. Then we mix the powdered sugar with the water or kirsch. Brush it over the jelly. Now the floor should dry out a bit. about 1 hour
Sour cherries:
- Are drained, collect juice. Juice I had 1/4 liter with 2 tablespoons. Mix the starch cold, add the sugar, bring to the boil. Now, with the exception of a few, add the cherries to the “glaze” to decorate. Place immediately on the 2nd base with the ring, allow to cool.
Cream :
- Whip the cream with the vanilla sugar, sugar and cream stiffener until firm.
Cream:
- Mix Philadelphia & sour cream with elderflower syrup. Add vanilla pulp. Add the cream & gelatine after dissolving. (Adjustment of the gelatine necessary)
1. Boden auflegen
- Cut the base with jelly into 12 pieces, place on top. Care has to be taken, otherwise it will not fit, pulling well to the edge is important.
Cooling:
- approx. 1-2 hours is also possible the day before.
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