I don't prefer to drink unadulterated cherry water, however I simply think that its delightful in tarts. Luckily, I have family members in Zug who give me heavenly Zug cherry, since some of it goes into my Zug cherry cake. I intentionally compose mine since it isn't completely unique. My margarine cream isn't cherry bloom pink like the first and the commonplace precious stone example superficially is missing.
The first is just accessible in Zug. The Zug cherry pie is geologically ensured . Be that as it may, I can guarantee you that my cherry cake is no less flavorful. Y. thinks that its far and away superior since it is a lot airier.
Outwardly, the cakes you purchase are obviously increasingly lovely. Since I'm as yet not a cake proficient, and likely never will be. Be that as it may, I need to state: I generally appreciate making cakes . With the correct arranging, it isn't so much that troublesome either.
Similarly as with numerous cakes, you can likewise make a ton of the earlier day with the Zuger Kirsch. I did that with the wipe cake and the Japonais bottoms.
- biscuit
- 2 eggs (L)
- 60 g of sugar
- 1 pinch of salt
- 30 g of flour
- 30 g cornstarch
- Japan floors
- 2 egg whites (L)
- 1 pinch of salt
- 50 g of sugar
- 55 g almonds, roasted and finely ground
- butter cream
- 170 g butter, soft
- 130 g powdered sugar
- 1 egg yolk (L)
- 4 tbsp cherry
- Potions
- 25 ml water
- 1 tablespoon of sugar
- 150 ml cherry
- Granite
- sliced almonds
- powdered sugar
- biscuit
- Line the bottom of the springform pan with paper. (Never grease the bottom or the edge of the springform pan, otherwise the dough will slip off when baking!)
- Heat the oven to 160 ° circulating air (select moist hot air for the AEG oven.)
- Put the eggs, sugar and pinch of salt for the biscuit in the bowl of the Kenwood Cooking Chef and whisk at level 6 for 10 minutes.
- To do this, sift the flour and maize and carefully fold in by hand with a whisk.
- Pour the dough into the springform pan, then smooth out with a spoon in the middle to form a small hollow. So the biscuit should keep the flat surface when baking.
- Place the tin in the oven at level 2 and bake for 30-35 minutes. Make a stick test after 30 minutes.
- Use a knife to carefully detach the sponge cake from the mold edge. Remove the springform pan and drop the biscuit onto a wire rack. Peel off the paper (if this is difficult, drizzle some cold water on it and then peel it off. Let the biscuit cool down.
- Japonais floors
- Place baking paper on the tray and draw two circles 18 cm in diameter.
- Beat the egg whites and salt until stiff with the hand mixer.
- Add half of the sugar and continue beating until the egg snow is shiny and fine-pored.
- Stir in the remaining sugar briefly, do not beat again.
- Carefully pull the almonds underneath with a rubber scraper.
- Distribute the Japonais mass evenly over the recorded circles and smooth out.
- Place the baking sheet in the middle of the oven and bake at 170 ° C for approx. 20 minutes or until they are crispy.
- After baking, carefully overturn the Japonais bottoms and remove them from the paper while still warm.
- Allow to cool on a grill.
- butter cream
- For the butter cream, add all the ingredients to the bowl of the Kenwood Cooking Chef and beat smoothly with the flexi-stirrer for 5 minutes at level 3.
- Potions
- For the potions, add sugar to the water and stir until the sugar has dissolved.
- Add the cherry and stir well.
- Assemble the Zug cherry pie
- Place a Japonais bottom with the smooth side down on the cake plate (if necessary cut to a diameter of 18 cm with scissors).
- Spread 1/4 of the butter cream on top.
- Put on the biscuit, process it with a toothpick and drizzle evenly with cherry potions.
- Spread 1/4 of the butter cream on the soaked biscuit.
- Lay on the japona floor with the smooth side facing up.
- Spread the remaining butter cream all over the cake.
- Sprinkle almond leaves on the edge.
- Place the cake in the fridge for at least 2 hours.
- Before serving, dust the top of the cake with icing sugar and, if desired, press in the conventional diamond pattern with a knife.
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