John Myers
Giotto Cherry Cake
The perfect giotto cherry cake recipe with a picture and simple step-by-step instructions.
- 200 gr Sugar
- 200 gr Flour
- 40 gr Food starch
- 1 Teaspoon Baking powder
- 1 packet Vanilla sugar
- 6 St. Eggs
- 1 glass Sour cherries
- 1 packet Icing powder
- 2 Tablespoon Kirsch
- 6 a cup Cream at least 33% fat
- 2 packet Vanilla sugar
- 24 Bullets Giotto confectionery
- 4 packet Cream stiffener
- 2 Tablespoon Preserving sugar 1: 1
- 50 gr Semi-Dark couverture
- Beat the egg whites with 2 tablespoons, water + a pinch of salt until stiff. Fold in sugar + vanilla sugar, fold in egg yolks. Mix the flour, starch and baking powder, fold in. Put the dough in a 28 cm form and bake at 200 degrees for 25 minutes.
- Let cool down and cut twice. Place a base on a cake plate and put a ring around it. Drain the cherries well in a sieve, bring the cake glaze to the boil according to the instructions on the packet.
- Add cherry water and possibly a little more sugar. Add the cherries and cool a little. Whip the cream with the cream stabilizer and preserving sugar until stiff and divide into thirds. Put a thin layer on the bottom,
- Spread the cherries on top and spread a thin layer of cream on top of the cherries. Put on the second base, spread the second third of cream. Press 8 Giottos into the cream, put on the third base.
- Brush the cake with cream, decorate with the rest of the cream. Warm up the couverture, decorate the cake with couverture and Giottos., If you like, sprinkle the base with kirsch.
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