Ingredients For 12 pieces
100 g of butter
150 g of Amarettini
100 g ground almonds with skin
7 sheets of gelatine
800 g of chopped cherries
400 g of whipped cream
600 g double cream cream cheese
Juice of 1/2 lemon
125 g of sugar
1 packet of vanillin sugar
1.Melt butter in a small saucepan. Put 150 g of pastry in a freezer bag and crumble with a rolling pin. Fill the crumbs in a bowl. Melt with melted butter and almonds. Place mass on the bottom of a springform pan (26 cm Ø) and press evenly. Approximately Refrigerate for 15 minutes.
2.Meanwhile, soak gelatin in cold water. Wash cherries, clean and cut in half, remove seeds. Cut 250 g of cherries into pieces. Purée another 250 g of cherries. Put the remaining cherries aside.
3.Beat the cream with the whisk of the hand mixer until stiff. Stir cream cheese, lemon juice, sugar and vanilla sugar. Add cherry puree and stir in. Add the cream in portions. Heat 3 tablespoons cream in a small saucepan. Press gelatine well, add and melt with stirring in the cream. Add to the remaining cream, stir briefly. Fold in pieces of cherries.
4.Put the cherry cream on the ground, smooth it out and spread halved cherries on it. Slightly sink into the cream. Cover cake 3-4 hours covered cold. Remove the cake from the mold and arrange on a plate. Crumble a little pastry and spread on the cake.