Well known, fattening but very tasty!
Dough: 4 eggs, 1 egg yolk, 6 oz sugar, 2.6 oz starch flour, ½ tsp baking powder, 5.6 oz flour, 1.8 oz butter, salt, lemon zests, butter for the baking form.
Buttercream: 2 cups of milk, 4.4 oz sugar, 1.5 oz custard powder, 1 egg yolk, 13 oz butter, a little rum
Filling: 10.5 oz morello cherries out of the glass, 1.5 oz starch flour, 8.8 oz hazelnut brittle, 16 red cherries for decoration
Dough: Mix eggs with sugar, add starch and flour and baking powder, stir well and add liquid butter and the lemon zests. Bake at 374 degrees Fahrenheit for 45 to 50 minutes in a Bundt pan (Bundform Pan). When it is cold cut it into three rings.
Buttercream: Boil the milk add sugar stir it well and then add the custard powder and the egg yolk. Stir it till it is cold. Then slowly add the liquid butter stir well and flavour with rum.
Filling: Boil the juice of the morello cherries add the starch add the cherries and let it cool down. Mix 1/3 of the buttercream with the morello cherries and spread it on the bottom layer of the cake. Spread 1/3 of the buttercream on the second layer of the cake and put it on. Add the third layer and spread the rest of the buttercream all over the cake. Spread the hazelnut brittle all over and divide the cake in 19 pieces. Decorate each piece with a cherry.















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