Dutch cherry slices

Ingredients for 1 servings:

• 1 roll of toffee dough, 275 g each
• 1 jar of sour cherries, approx. 350 g each
• 250 ml cherry juice, from the jar, if necessary a little more
• 35 g cornstarch
• 400 ml cream
• 3 tbsp sugar
• 3 ½ sheets of gelatin
• 4 cl cherry brandy
• some strawberry jam and apricot jam
• some powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

Roll out the puff pastry so that it is larger than the chosen pan. You will ultimately need three equally sized layers. Prick the dough with a fork to prevent bubbles from forming during baking. Let it rest for about 20 minutes before placing it in the oven. Then bake the puff pastry at 200°C (top/bottom heat) for about 10 minutes until golden brown. Place the pan on top so that you can cut the puff pastry to the exact size of the pan. Turn two of the three layers—the middle and top layers—so that the bottom side is facing up. This makes the layers easier to handle. Place the drained cherries in a bowl. Bring 250 ml of the cherry juice to a boil. Add the cornstarch dissolved in the juice (see package instructions). Add more cherry juice if necessary. Add the resulting “pudding” to the cherries and let it cool. Whip the cream with 3 tablespoons of sugar until stiff peaks form. Use the lowest setting for whipping; this will make the cream firm and stay stable even without the cream stiffener. Soften the gelatine and dissolve it in 2 cl of kirsch. Add the gelatine and kirsch to the cream. Add the remaining 2 cl of kirsch. Place the bottom layer of puff pastry in the dish. Pour the cherry mixture on top, leaving room around the edges for a little more cream. Then cut the middle layer of puff pastry into pieces and place them on top of the cherry mixture. Spread the remaining cream on top. Cut the last layer of puff pastry into pieces the same size as the middle layer and spread with apricot jam and strawberry jam. Sprinkle the powdered sugar dissolved in water on top. Refrigerate the cakes for at least 2 hours before eating. Note: If the puff pastry is already cut into small pieces in the middle, as indicated here, the cake pieces will be easier to cut. Otherwise, the puff pastry will be difficult to cut.