Ingredients
For the thickened cherries:
1 glass of sour cherries
2 heaped tbsp. sugar
2 tablespoons cornstarch
For the sponge cake base:
2 eggs
2 tbsp. hot water
100 g sugar
pinch of salt
100 g flour type 405
1/2 teaspoon baking powder
For the choux pastry:
250 ml (250 g) water
60 g butter
1 pinch of salt
175 g flour
4 eggs, size M
For the cream filling:
1 packet of ground gelatine (equivalent to 6 sheets)
6 tbsp. cold water
800 g well-chilled whipped cream
3 tbsp. Sugar
2 packets of vanilla sugar
To decorate:
approx. 1 tbsp. powdered sugar
preparation
Thicken the sour cherries: For the cream puff cake, first thicken the sour cherries. To do this, strain the cherries and collect the fruit juice. Measure 250 ml of fruit juice and heat it in a saucepan with 2 tablespoons of sugar. Dissolve the cornstarch in a little cold fruit juice, then stir into the boiling fruit juice. Bring the fruit juice to the boil while stirring and now add the cherries. Bring everything to the boil again briefly and then let it cool down.
Sponge cake base: For the sponge cake base, beat 2 eggs with 2 tablespoons of hot water, 100 g sugar and a pinch of salt using a hand mixer for 4 minutes until frothy. In a separate bowl, mix 100 g of flour and baking powder, sieve into the egg mixture and carefully fold into the egg mixture. Line a springform
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