Feather white cream

Knead dough:

180 g wheat flour
1 coated tsp baking powder
80 g of sugar
1 packet of vanilla sugar
1 pinch of salt
1 egg
80 g of butter


about 500 g sour cherries, pitted
2 sachets of custard powder chocolate
200 g of sugar
750 ml Dornfelder red wine


500 ml whipped cream
1 coated TL sugar
1 packet of cream stabilizer
1/2 coated teaspoon cinnamon

Make a kneading dough from the specified ingredients, roll out 2/3 of the dough onto the greased springform baking tray (diameter 26 cm). Put the springform edge around the ground. Form the remaining dough into a roll, place it as an edge on the ground and press it against the mold to create a 3 cm high edge.

For the filling, prepare custard powder according to the package instructions, but only with sugar and red wine, fold in the stoned cherries and distribute this filling on the floor.

Bake at 180 degrees (gas level 3, circulating air 160 degrees) for about 50 minutes. Allow the cake to cool in the mold on a cake rack.

Remove the cake from the mold. Whip cream with sugar and cream stabilizer, sprinkle with cake bag on the cake or spread. Dust with cinnamon before serving.

Recipe by Hiltrud Frieß, Weingut Frieß, Weinolsheim
(from the book "Still more desire for Rheinhessen", Leinpfad Verlag)

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