Ingredients
Biscuit base:
120 g flour type 405
5 eggs size M
170 g sugar
70 g cornstarch
1 teaspoon Baking powder
3 tbsp cocoa
Shortcrust pastry base:
100 g butter cold
200 g flour
50 g sugar
1 pinch of salt
1 egg yolk
Filling and topping:
1 jar of sour cherries 680 g
20 g cornstarch
60 g cherry brandy
60 g icing sugar
100 g cherry jam
1000 g cream
4 tablespoons homemade vanilla sugar
80 g chocolate shavings
16 cherries
Instructions
Biscuit base:
Preheat the oven to 180 °C.
Beat eggs and sugar in a bowl until creamy.
Mix the flour, cornstarch, baking powder and cocoa and carefully fold into the egg-sugar mixture.
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