For topping, cut the white couverture into small pieces and melt gently in a saucepan at low temperature. The chocolate should be as warm as lips can get, not hot!
Mix the remaining ingredients quickly with a mixer.
Add the melted white chocolate to the topping and stir quickly. Fill the topping into a piping bag with star-shaped spout and place in the refrigerator.
Prepare Cherry Cake with Puff Pastry
Preheat the oven at 220°C / 428°F hot air. Cover one or more baking trays with baking paper. Roll out the puff pastry and cut out circles with a round cutter.
Prick the puff pastry over the entire surface with a fork so that the dough does not rise too high. Cut out the edges.
Knead the marzipan briefly with a little icing sugar. Form balls and roll out thinly. Place the marzipan on the centre of the puff pastry, leaving the edges free.
Wash the cherries quickly and dry them with a cloth. Then stone and halve the cherries. Place the cherry halves on the prepared puff pastry with marzipan.
Coat the topped, raw cherry cake with apricot rum jam and bake for approx. 12 minutes. After removing from the oven, brush the cherry cake again with apricot-rum jam.
Arrange the cherry cakes - pies lukewarm, drape the white chocolate cream onto the cakes, serve quickly and enjoy.
4. Calories Cherry Cake, Cherry Pie with topping
Cherry Cake with Topping 30 inutes quick recipe
Amount Per Serving
Calories 442Calories from Fat 216
% Daily Value*
Total Fat 24g37%
Saturated Fat 10g50%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Total Carbohydrates 50g17%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.