John Myers
Ingredients for 1 servings:
- 450 g puff pastry, frozen
- 1 jar sour cherries (450 g)
- 3 tsp cornstarch
- 100 g jelly (blackcurrant)
- 100 g powdered sugar
- 800 g whipped cream
- 2 tbsp sugar
- Sour cherries, for garnishing
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Thaw the puff pastry. Divide the dough into thirds. Roll out each piece thinly on a floured surface. Using the springform pan, cut out three circles. Let the dough rest for 10 minutes. Prick several times with a fork and bake in the oven at 175°C for 15 to 18 minutes each. Let it cool. Drain the sour cherries, reserving the juice. Boil 1/8 l of the juice. Whisk the cornstarch with 2 tablespoons of water, stir in, and bring to a boil. Add the cherries and bring to a boil again. Let it cool. Melt the jelly and spread it on two layers. Mix the powdered sugar with about 5 teaspoons of cherry juice and spread it on the third layer. Whisk the cream and sugar until stiff peaks form. Fill a piping bag with 1/3 of the cream with a perforated nozzle. Pipe cream circles onto the bottom jelly layer. Fill the spaces between the layers with compote. Place the second jelly layer on top and spread with 1/3 of the cream. Cover with the glazed layer. Garnish with cream rosettes and sour cherries.
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