Cherry-almond cream

Ingredients for 16 servings:

• 4 eggs, of which the egg whites
• 200 g almond(s), coarsely ground
• 200 g sugar
• 1 pinch of cinnamon
• 1 jar cherry(s) (sour cherries)
• 1 pack of cake glaze, red
• 4 tbsp cherry brandy or rum
• 3 cups of cream
• 3 packs of cream stiffener
• 3 packets of vanilla sugar
• 1 bar of chocolate
• some cocoa powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the base, beat the egg whites until stiff. Stir in the sugar and cinnamon thoroughly. Fold in the ground almonds. Pour the batter into a springform pan lined with baking paper and bake at 150°C for approximately 30-40 minutes. For the topping, prepare a red glaze with cherry juice, mix it with the rum, and add it to the sour cherries. Pour the cherries onto the cooled base. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Coarsely grate the chocolate and stir it into the cream. Spread the mixture over the sour cherries and dust with cocoa.