Ingredients:
for the sponge cake base:
soft butter 100 g
Sugar 100 g
Vanilla sugar 1 p.
Egg yolk 4
Flour 150 g
Baking powder 2 tsp
for the meringue topping:
Protein 4
Sugar 150 g
sliced almonds 100 g
for the filling:
Sour cherries 1 glass
Sahnesteif 1 P.
Sour cream 3 cups
Paradiescreme Vanille 2 P.
Milk 100 ml
Cream 2 cups
Vanilla sugar 2 p.
Sahnesteif 2 P.
Preparation:
Preparation of the mixing base:
Beat the soft butter with the sugar until fluffy.
Separate the eggs, place the yolks in a small bowl and divide two egg whites into two small bowls.
Gradually add the egg yolks to the butter-sugar mixture.
Mix the flour with the baking powder and sift over the cream and mix well.
Grease the bottom of a 26mm springform pan and spread half of the batter on the bottom.
Beat two egg whites with 75 g sugar until very stiff and spread onto the batter base.
Spread half, 50 g, of the sliced almonds on top.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
ADVERTISEMENT
