Yogurt Amarettini Cake

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Shortcrust pastry:

For the filling and for decorating:


A simple but delicious cake recipe:

Sugar, fat, flour in egg yolks, bitter almond oil, flakes and a tablespoon of water quickly knead together to form a smooth shortcrust pastry. Wrap in plastic wrap and rest in the refrigerator for about 30 minutes.

Roll out the dough on a greased springform pan (24 cm ø). Bake in a heated oven (electric oven: 200 °C Celsius / gas oven: level 3) for 15-20 min until golden brown. Cool.

Drain the cherries, collecting the juice. Put 12 cherries aside. Mix 4 tablespoons cherry juice and cornstarch until smooth.

Boil remaining cherry juice, lemon zest and one tablespoon sugar. Stir in the cornstarch, bring to the boil again, and fold in the cherries. Remove lemon peel.

Cool the compote.

Place a rim around the short pastry base and spread the compote evenly on top.

Soak the gelatine. Crumble amarettini, all but 8 pieces. Stir vanillin, yogurt, mascarpone sugar and remaining sugar. Squeeze the gelatine, let it melt and stir into the yoghurt cream. Refrigerate.

Whip 125 g of whipped cream until stiff, fold into the yogurt cream as it gels, and fold in the amaretti crumbs. Spread on the cherries. Leave to cool for at least 5 hours.

Whip remaining whipped cream until stiff. Decorate the cake with whipped cream, small macaroons, cherries and lemon balm leaves.

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