Cherry Amarettini Cake

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water
• 135 g sugar
• 1 pinch of salt
• 1 vanilla pod(s), pulp
• 100 g flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• 1 jar sour cherries, 350 g drained weight
• 100 ml water
• 5 tbsp Amaretto
• 1 packet of vanilla pudding powder for cooking
• 875 g cream
• 4 packs of cream stiffener
• 4 packets of vanilla sugar
• 50 g powdered sugar
• 150 g marzipan paste
• 100 g amaretti biscuits

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

For the base, separate the eggs. Whisk together the egg yolks, 100g sugar, salt, and vanilla bean pulp. Stir in the flour, cornstarch, and baking powder. Beat the egg whites with 2 tablespoons of water until stiff peaks and fold into the batter. Pour the batter into a 26cm springform pan lined with baking paper. Bake at 175°C (fan oven) for approx. 25 minutes. Then remove from the pan and let cool. Drain the cherries, reserving the juice. Mix the cherry juice with 100ml water and 35g sugar. Reserve 6 tablespoons of the juice and stir into the custard powder. Bring the remaining juice to the boil, stir in the custard powder, bring to the boil again, and fold in the cherries. Let cool. Cut the cake base in half horizontally. Drizzle the bottom half with Amaretto. Place a cake ring around the base. Place the cherries on the base, leaving a little space around the edges. Whip 500g of cream with 2 packets of vanilla sugar and 2 packets of cream stiffener until stiff. Fill the cake edge with this and lightly cover the cherries. Place the second layer of the cake on top. Refrigerate for at least 30 minutes. Remove the cake ring. Whip the remaining cream, vanilla sugar and cream stiffener and use 3/4 of it to cover the cake. Cut the marzipan into small pieces and knead with 30g of sifted icing sugar. Use the rest of the icing sugar to roll out the marzipan mixture. Roll out the marzipan into a 26cm circle. I always place the base of the springform pan on the rolled out mixture and cut around it. Place the marzipan layer on the cake. Crumble all but 12 of the amaretti biscuits and press the crumbs onto the edge of the cake. Decorate the cake with cream puffs and the remaining amaretti biscuits.