Fine cherry pie with ladyfingers
Ingredients for Fine cherry pie with ladyfingers
| Amount | Ingredient |
|---|---|
| 250 grams | Ladyfingers |
| 6 Bl | Gelatin |
| 160 grams | Butter |
| 160 grams | Sugar |
| 600 grams | Sour cream |
| 700 grams | Cherries, pitted |
| 400 ml | Cream |
| 200 ml | Cream |
| 1 Pck | Vanilla sugar |
| Cherry halves, but a few | |
| 75 grams | Pistachios, chopped |
Fine cherry pie with ladyfingers Directions
1.A cake ring (diameter 26 cm) pie plate on a dense set and interpret by side with half of the ladyfingers. Cut the biscuits if necessary.
2.The Soak gelatin in cold water. Cream the butter and sugar with an electric mixer. The sour undergo. Express the gelatin dissolve, and stir into the mixture in a thin stream. Fold in the cherries. Whip the cream until stiff and fold into the sour cream too.
3.The half of the cream paint on the sponge fingers. Top with the remaining biscuits. The rest of the paint to smooth cream and cool the cake about 3 hours.
Completion
Whip the cream with the vanilla sugar until stiff and pour into a pastry bag with star tip. Remove the flan ring and decorate the cake with cream stripes, cherry and pistachio halves.
