Cherry Cake with Vanilla Cream

A great cake recipe for any occasion:

Base:

Beat the butter with the powdered sugar until creamy. Gradually add the dissolved white chocolate and the yolks and continue to beat until creamy. Whip the egg whites with the sugar and salt until creamy. Fold the whipped cream into the chocolate mixture alternately with the flour and the chopped, roasted almond kernels. Pour the mixture into a cake pan and bake in a heated oven at 180 °C for about 30 minutes and cool in the pan.

Cherry filling:

Leisurely defrost the cherries and collect the juice. Bring this juice to a boil together with the cherry juice from the bottle, so that it makes 1 l of liquid. Now boil the cherry juice with the cinnamon sticks and sugar to 300 ml. Mix the cornstarch with cold water. Remove the cinnamon sticks, thicken the cherry juice with the cornstarch and add the cherries. Boil vigorously and cool a little. Soak the cake base with cherry brandy and spread the cherries evenly on top. Cool completely.

Vanilla cream:

Boil the milk with the vanilla and sugar. Soak the gelatine in cold water. Stir the remaining ingredients in a baking bowl and add the hot vanilla milk. Stir continuously and let everything bubble up. Add the soaked gelatin and let it melt. Finally, strain the mixture through a sieve. The finished vanilla cream

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