Kirsebaerkremkake- Cherry Cream Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • The Cake:Grind almonds twice, the second time with the confectioners' sugar.
  • The almonds should have the consistency of flour.
  • Whip the egg whites until stiff but not dry, and blend with the nuts.
  • Divide and spread batter in two greased 9-inch (23 cm) springform pans, and bake at 320 degrees F (160 degrees C) 25 to 30 minutes.
  • Cool slightly in pan before removing to rack to cool completely.
  • Makes two 9-inch layers.
  • Cherry Cream:Beat the cream until firm and glossy.
  • Add eggs and confectioners' sugar which have been whipped together until light and fluffy.
  • Stir in the chocolate sauce or syrup, and add cherry juice to taste.
  • Place one cake layer on platter, baked side down, and cover with half of the cream mixture.
  • Add second layer, baked side up, and top with remaining cream.
  • Keep refrigerated until serving time.
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