Servings: 2 cakes
Ingredients
Almond sand dough
Hazelnut streusel
- 100 g butter
- 100 g powdered sugar
- 100 g flour
- 75 g hazelnut powder
- 5 g baking powder
Bound cherries
- 1 goblet cherries
- 100 g sugar
- 20 g corn starch
Pistachio batter
- 100 g butter
- 100 g sugar
- 100 g almond powder
- 1 egg
- 16 g pudding powder
- 120 g pastry cream
- 50 g pistachio paste
- 40 g Kirsch
Instructions
Almond sand dough
- Gather all the ingredients.
- Mix the butter with the sugar and vanilla sugar.
- One at a time, add the 2 eggs.
- Combine salt, flour and almond powder and add to the mixture. Knead well.
- Cover the dough and let it rest overnight in the refrigerator.
Hazelnut streusel
- Mix the butter with the powdered sugar.
- Mix together flour, hazelnut powder and baking powder and add. Knead well.
- Pack the dough and place in the freezer.
Bound cherries
- Put the juice of the cherries in a saucepan. Keep a little juice aside. Add the sugar.
- In a glass, mix the remaining juice with the corn starch. Stir well.
- When the juice boils, add the cornstarch mixture.
- Add the cherries. Done!
Pistachio batter
- Lightly heat the butter until it has the consistency of mayonnaise.
- Add the sugar. Stir well.
- Add 1 egg.
- Add the almond powder and pudding powder. Stir well.
- Add the pastry cream.
- Add the pistachio paste. Taste and add additional if desired.
- Add the kirsh. Taste and add additional if desired.
Cake construction
- Line a baking sheet with baking paper. Place a 24cm ring on it.
- Roll out the almond sand dough to a 3 to 4 mm max.
- Place the dough in the ring. Make sure the edges have enough slack and push the dough down. Let rest for 10 minutes and then cut off the remaining dough.
- Fill a piping bag with the pistachio batter and pipe an even layer on the bottom.
- Spread the cooled cherries (about 6 per person) over the pistachio batter and add a little juice (not too much). So here about 25 cherries for 1 24 cm cake.
- Remove the hazelnut streusel from the freezer and grate it with the coarse grater.
- Cover the cake with the grated hazelnut streusel. You should not see any more pistachio batter or cherries.
Bake-off
- Bake the cake for 40 to 45 minutes in a preheated oven at 190°C.
Source and inspiration : CVO Ghent – cooking and fat diets course