John Myers
Contents
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Ingredients
- 125 g Butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 4 piece Egg yolk
- 100 g Flour
- 50 g Food starch
- 2 tsp Baking powder
- 4 Tablespoon Milk
- 4 St. Egg Whites
- 150 g Powdered sugar
- 1 pinch Salt
- 250 g Mascarpone
- 500 g Cream
- 1 packet Vanilla sugar
- 0,5 St. Juice + zest of a lemon44
- 4 leaf Gelatin
- 200 g Amarena cherries
- 6 Tablespoon Amarena juice
Instructions
- Mix the butter, sugar and vanilla sugar until frothy, add the egg yolks, stir in the flour and baking powder with the milk. Put the dough in a 28 cm dish and smooth it out. Beat the egg white with salt until stiff, add powdered sugar and continue beating until the mixture is firm. Distribute in a wave shape over the batter. Bake at 175 degrees for 30 minutes. Let cool.
- Drain the amarena cherries on a sieve, soak the gelatine. Mix in the mascarpone vanilla, lemon juice and zest, amarena juice, fold in the cherries, heat the gelatine in 2 tablespoons, stir in the mascapone and add to the rest of the cream. Fold in the cream until stiff. Cut through the base once, put a ring around it on a cake plate. Put the amarena cream on top and smooth the meringue base. Cool.
Nutrition
Serving: 100gCalories: 324kcalCarbohydrates: 29gProtein: 2.1gFat: 22.3g
