Dutch cherry cake

Ingredients for 10 servings:

• 400 g puff pastry (also works frozen)
• 1 jar sour cherries, with juice (450g net weight)
• 1 pinch of cinnamon
• 100 g sugar
• 3 tsp cornstarch
• 750 ml whipped cream
• 60 g jam (blackcurrant jam)
• 80 g fondant or egg white icing

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

The puff pastry for this cake shouldn’t rise too much. Therefore, thaw the dough, cut into 8-10 pieces, and knead them together again on a floured surface. Divide the dough into 3 pieces, wrap in plastic wrap, and let rest in the refrigerator for 1 hour. Roll out each piece of dough into a round base at least 28 cm in diameter. Place each on a baking sheet lined with baking paper and prick several times. Let rest for 1/2 hour. Bake in an oven preheated to 200°C for 10-20 minutes until light brown. They will shrink slightly during this time! Drain the cherries. Bring the reserved juice to a boil with the cinnamon and half the sugar. Stir in the cornstarch mixed with a little water and bring to a boil briefly. Add the cherries, up to 12, and let cool. Whip the cream with the remaining sugar until stiff peaks form. Assemble the cake as follows: 1. Place the base in the pan and spread a thin layer of cream on top. Using a piping bag (no. 12 hole), place 4 cream rings on top. 2. Place the sour cherries evenly between the cream rings. Place the second layer on top and press down lightly. 3. Pour a second layer of cream up to the height of the springform pan and carefully smooth it out. 4. Carefully remove the ring from the springform pan and spread cream evenly all around the edge of the cake. 5. Place the last layer on the cream and spread hot jam on the underside, let it dry, and then thinly glaze with egg white glaze or fondant. 6. Let the glaze dry and then cut the layer into individual cake slices using a long, damp knife.