Teig: 100g weiche Butter, 130g Staubzucker, Vanillearoma, 3 Eier, 150g Mehl, 8g Backpulver, 20g Backkakao, 20g Milch, 680g – 700g Weichseln
Creme: 500g Topfen ( 20%), 500 ml Schlagobers, Vanillearoma, 70g Zucker , 2 Packungen ( 16g ) Sahnesteif
Tortenguss: 350ml Weichselsaft, 50 ml Wasser, 30g Zucker, 2 Packungen Tortengelee rot
100ml – 150 ml Schlagobers und gehackte Pistazien zum dekorieren
Dough: 100g soft butter, 130g icing sugar, vanilla flavor, 3 eggs, 150g flour, 8g baking powder, 20g baking cocoa, 20g milk, 680g – 700g sour cherries
Cream: 500g curd cheese (20%), 500ml whipped cream, vanilla flavor, 70g sugar, 2 packs (16g) cream stiffener
Cake glaze: 350ml sour cherry juice, 50ml water, 30g sugar, 2 packets of red cake jelly
100ml – 150ml whipped cream and chopped pistachios to decorate
