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preparation
First drain the sour cherries well
Preparation of the mixing base
1. First beat the soft butter or margarine with the sugar until fluffy.
Then separate the eggs, put the yolks in a small bowl and divide two egg whites into two small bowls
2. Now gradually add the egg yolks to the butter-sugar mixture.
Then mix the flour with the baking powder and sieve over the cream and stir well
3. Now grease the bottom of a 26 springform pan and spread half of the batter on the base. Beat
two egg whites with 70 g sugar until very stiff and spread onto the batter bas
4. Spread half, 60g, of the sliced almonds on top. Put
the springform pan in the oven and bake the base at approx. 160 degrees (hot air) for 30-35 minutes
5. Now remove it from the mold and let the base cool on a baking rack lined with baking paper.
Then make the second base in the same way as the first and let this base cool down too
For them the filling
1. Sprinkle one of the bases with a bag of cream stiffener and place the well-drained sour cherries on top.
Then mix the sour cream with the milk and the paradise cream.
If the sour cream mixture is too thick, add a little more milk
2. Now spread the vanilla sour cream mixture onto the sour cherries
3. Now whip the cream with the vanilla sugar and the cream stiffener until stiff and spread on the sour cream and vanilla cream
4. Then place the second floor. Ready
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