John Myers
Ingredients for 1 servings:
- 36 cookies (butter cookies)
- 125 g butter or margarine
- 1 cup(s) powdered sugar
- 3 tbsp milk
- 200 g cream cheese (e.g. Philadelphia)
- 100 g hazelnuts or almonds, ground
- 500 ml whipped cream
- 2 packs of cream stiffener
- 1 packet of vanilla sugar
- 1 jar sour cherries
- 1 pack of cake glaze, clear
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Crumble the butter biscuits or chop them in a mixer. Knead them with the butter. Place a cake ring on a cake plate and press the dough evenly into it. Mix the powdered sugar with the milk and cream cheese until smooth and spread on the base. Sprinkle with the nuts. Drain the cherries and reserve the juice. Whip the cream with the cream stiffener and vanilla sugar until stiff. Spread half of it on the cake. Arrange the drained cherries on top and spread the rest of the cream on top. Make the glaze from 250 ml of sour cherry juice and pour it over the cream while it is still hot (!). This creates a beautiful pattern of cream and red glaze on the surface. Chill quickly.
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