Cappuccino Cherry Tart

A cake recipe for all foodies:

Meringue: Beat the egg whites with the sugar until firm and shiny. To do this, beat the egg whites with a little sugar and just before the end add the remaining sugar mixed with wheat powder. Melt the two couvertures together with the vegetable fat over a low heat, cool and carefully fold into the snow.

Finally, add mocha extract and cocoa powder. Brush three round bases (diameter: 26 cm) or pipe them with a 6 hole nozzle. Bake at 180 degrees for about 10 minutes.

Bound cherries: Boil 150 ml cherry juice with sugar and cinnamon stick.

Mix the cold cherry juice with the wheat powder and add to the boiled cherry juice. To thicken, boil everything together for about 2 to 3 minutes and cool.

Cream cheese cream: Soak the gelatine in cold water. Mix cream cheese, juice of one lemon and zest with powdered sugar until smooth. Squeeze the gelatine, let it melt in a small saucepan while heating it and mix it with a little bit of cream cheese mixture (equalize). Add the rest of the mixture and stir until smooth. Finally, gently fold the whole into the whipped cream.

Finishing: Coat the underside of a meringue base with liquid cooking chocolate, dry and place in the cake tin. Then alternate spreading the cream cheese cream and the set cherries in circles on the base. Place the second cake layer on top and continue in the same way.

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