Cheese Cream Cake with Amarena Cherries and Lemon

Shortcrust pastry: Quickly knead all ingredients until smooth. Leave the dough to rest in the refrigerator for half an hour. Now roll out, cut out a ring of 26 cm and place on a baking sheet lined with parchment paper. (Leftover dough can be easily frozen.) Prick the dough a few times with a fork and then bake for 10 min in a 180 °C oven.

Frankfurter quantity (sponge cake): Melt the butter in a saucepan and let it boil once, then pull it from the kitchen stove. Beat the sugar, vanilla sugar, eggs, a little salt and lemon zest in a bain-marie until warm, then remove the baking bowl from the bain-marie and continue beating for 6-8 minutes until cooled. Sift flour and cornstarch on top and fold in. Finally, fold in the melted warm butter.

Fill the amount into a 24 cake springform pan or a 24 ring cake ring placed on a baking sheet lined with parchment paper. Bake in the oven heated to 180 °C (convection oven) for 2 min, then turn down to 165 °C and continue baking for approx.18 min. Afterwards cool down well.

Drinking: Mix the juice of one lemon with Amarena cherry juice.

Curd cream: Separate the eggs and beat the yolks with vanilla sugar and lemon zest until creamy. Whip the egg whites with 40 g sugar to egg whites. Soak the gelatine in cold water for about 5 minutes, then squeeze well and let it melt in the warm kirsch. Mix the curd cheese with the two egg masses and the dissolved gelatine. Finally, add the stiff

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