Juicy cherry tart ladyfingers

Name: Juicy cherry tart ladyfingers
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 kg Sour cherries (alternatively 900 g frozen fruit or 2 jars of 720 ml morello cherries; 150 g Ladyfingers; 80 ml brown rum; 7-10 Tbsp slightly + 175 g soft butter; 6 Eggs (Gr. M); 175 g Sugar; 30 g Baking cocoa; 100 g crushed almonds; 1 knife tip Cinnamon; 3 TABLESPOONS Icing sugar

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 kg Sour cherries (alternatively 900 g frozen fruit or 2 jars of 720 ml morello cherries
150 g Ladyfingers
80 ml brown rum
7-10 Tbsp slightly + 175 g soft butter
6 Eggs (Gr. M)
175 g Sugar
30 g Baking cocoa
100 g crushed almonds
1 knife tip Cinnamon
3 TABLESPOONS Icing sugar

Directions

1
Wash and stone the cherries. (Defrost any frozen cherries and allow to drain well. Drain cherries from the jar well as well). Break the lady fingers into small pieces.
2
Place in a bowl and sprinkle with rum. Cover and leave to stand for about 2 hours.
3
Grease a springform pan (26 cm Ø) at the bottom. Separate the eggs. Cream 175 g butter and sugar with the whisks of the mixer. Stir in the egg yolks one after the other. Mix cocoa, almonds and cinnamon and stir in alternately with soaked biscuits.
4
Beat egg white until stiff and fold in.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Approx. 1⁄3 Spread the dough in the mould. Dab cherries slightly dry and fold into the remaining dough. Pour the cherry dough onto the dough in the mould and smooth it down.
6
Bake in a hot oven for 60-70 minutes. Cover after about 50 minutes if necessary.
7
Remove the cherry cake and let it cool for about 15 minutes. Then remove from the edge with a knife. Dust with 2 tbsp. icing sugar and let it cool down in the mould. Dust with the remaining icing sugar for serving.
8
Whipped cream is delicious with it.