Cherry Cream Dessert

Ingredients

• 3 eggs
• 75 g sugar
• 40 g Butter
• 1 pinch salt
• 75 g flour
• sugar (for dusting)
• 500 g cherries
• 100 ml cherry juice
• 1 tbsp Cornstarch
• 100 ml red wine
• 2 tbsp sugar
• 2 tbsp lemon juice
• 150 ml whipping cream
• 1 Tbsp vanilla sugar
• 40 ml cherry liqueur
• Chocolate sprinkles (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Separate the eggs for the sponge. Beat the yolks with the sugar until pale and fluffy. Melt the butter. Whisk the egg whites with salt into stiff peaks. Sift the flour over the yolk-sugar mixture. Fold in the liquid butter and one‑third of the beaten whites. Gently fold in the remaining whites. Spread the batter thinly onto a parchment‑lined tray and bake for about 10 minutes. Transfer to a sugared kitchen towel, remove the paper, and let cool.

3. 3.

   Wash and pit the cherries; set aside four for garnish. Mix 3–4 tbsp of cherry juice with the cornstarch, then bring the remaining juice with wine, sugar, and lemon juice to a boil. Stir in the dissolved starch and thicken for 1–2 minutes. Add the cherries, simmer briefly, remove from heat, and cool.

4. 4.

   Beat the cream with vanilla sugar until stiff.

5. 5.

   Cut eight circles from the cake (matching glass diameter) and place four on each glass base. Drizzle with liqueur and top half of the cherries. Spoon half the whipped cream over, then repeat layering. Chill in the refrigerator for about 15 minutes before serving.

6. 6.

   Serve garnished with a cherry and chocolate sprinkles.