Cherry Cake

Ingredients

• 300 g frozen puff pastry
• 500 g pitted sour cherries (from jar)
• 40 g sugar
• 1 tbsp Cornstarch
• 0.75 l whipping cream
• 3 tbsp sugar
• 4 sheets white gelatin
• 250 g powdered sugar

Instructions

1. 1.

   Let the dough thaw and roll it thin on a floured surface. Cut three layers with the rim of a springform pan. Place on a damp baking sheet and prick several times with a fork. Bake at 225°C for 15 minutes. Drain the cherries and sprinkle with sugar. Set aside 10 cherries and reserve 2 tbsp juice for the glaze. Whisk the cornstarch with 2 tbsp water until smooth.

2. 2.

   Heat the cherries in a pot and stir in the cornstarch mixture. Bring to a boil, then let cool. Spread half of the cherry mixture on one layer. Beat the cream with sugar until stiff peaks form. Soak gelatin and melt it in a small pot until almost liquid. Stir into the whipped cream and chill for 30 minutes.

3. 3.

   Fill a piping bag with the whipped cream and pipe half around the cherries. Place the second layer on top, distribute remaining cherries, pipe more cream around them, reserving some for garnish. Add the final layer. For the glaze, mix powdered sugar with cherry juice and brush over the top layer. Decorate with cream dots and place cherries on top.