Cherry Pie

Rating: 3.64 / 5.00 (47 Votes)

Total time: 1 hour

Servings: 6.0 (servings)




For the cherry tart, crumble the cantuccini, knead with the butter and press into a Ø24 springform pan. Chill in the icebox.

For the cream, halve the sour cherries and chop the Amarena cherries. Mix créme fraîche, curd and sugar with a mixer until creamy.

Cut the vanilla pod in half lengthwise and scrape out the pulp with a knife. Fold the cherries and the vanilla pulp into the cream.

Heat 3 tablespoons of the syrup from the Amarena cherries in a saucepan and prepare the agartine in it according to the package instructions. Mix the agartine mixture well with 3 tablespoons of the cream and then mix with the remaining cream.

Spread the cream on the cake base and decorate with sour cherries. Chill in the icebox for 3 hours. Before serving, remove the cake ring and sprinkle the cherry cake with some Amarena syrup.

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