Swiss Cheese and Cherry Tart

A simple but delicious cake recipe:

Thank you, dear Confederates, for this sweet doozy. The finest of our world selection *For a cake springform pan 26 cm ø 1. Cook dough: knead together 60 g butter with salt, egg yolks, flour, 60 g sugar and maybe 2-3 tbsp water. Wrap the dough in foil and let it cool for half an hour. Grease the bottom of the springform pan. Preheat oven to 200 °C.

2. bake the base: roll out the dough thinly on a floured work surface, spread out the base and prick it a few times. Bake in the oven for about 12 minutes. When cool, drizzle with cherry brandy. Drain cherries.

3. cook filling: Soak gelatin in cold water. Squeeze curd in a kitchen towel. Stir pudding powder with 100 ml milk.

Bring remaining milk to boil with 120 g sugar, stir in pudding, bring to boil.

Squeeze out gelatine, fold in. Mix curd, lemon zest and remaining butter, stir into pudding, set aside to cool. Whip egg whites until stiff, drizzling in remaining sugar.

4. finish cake: Fold snow into setting cream. Spread cherries evenly on the pastry base. Pour in the cream and leave to cool overnight. One day later, turn on oven broiler. Remove the cake ring. Mix egg yolk with milk.

Brush cake surface with it and grill over for 1-2 minutes. Sprinkle cake with powdered sugar and bring to table.

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