Dutch Cherry Cake

Ingredients

2 rollspuff pastry275 g each. In Germany usually bought ready-rolled from the chilled section. In the US use frozen puff pastry sheets, all-butter if possible; in the UK, ready-rolled puff pastry.

1 jarmorello cherriesA German jar holds about 24 oz (680 g), about 12 oz (350 g) drained. Sour cherries, usually bought in jars in their juice. In the US use jarred morello cherries, or canned tart cherries in water (not pie filling); in the UK, jarred morello cherries.
6 tbsp80 ggranulated sugar
5 tbsp40 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.

1 ⅔ cups400 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
2 tbspgranulated sugar
2 packetswhipped cream stabilizer1 packet = 8 g. A packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.
1 tbspkirschA clear cherry brandy. In the US use kirsch (kirschwasser); in the UK, kirsch.

2 tbspapricot jamor cherry jam
2 ½ oz70 gpouring fondantor a powdered sugar glaze (UK: icing sugar). A white sugar paste that is warmed and thinned into a glossy pouring icing; not the rollable sugarpaste used to cover cakes. In the US use poured fondant mix (sold online), or a thick powdered sugar glaze; in the UK, fondant icing sugar mixed with a little water, or a thick icing sugar glaze.
1 tspunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
1 tspkirschif needed

¾ cup plus 1 tbsp200 mlheavy cream
2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
1 packetwhipped cream stabilizer

Preheat the oven to 375°F (190°C) convection (fan). Line three baking sheets with parchment paper.
Unroll the puff pastry and cut out rounds using the springform ring, then prick them all over with a fork. Cover them with another sheet of parchment paper and a cooling rack or something similar, so the pastry doesn't puff up too much.
Bake the layers for about 15 to 20 minutes until golden, then let them cool completely.
If needed, trim the puff pastry layers again with the springform ring so they fit into it easily.
Set the springform ring around one of the layers.

Drain the cherries, catching the juice, and top it up with water if needed to about 1 ¾ cups plus 2 tbsp (450 ml).
Take a small splash of the liquid and dissolve the cornstarch in it.
Stir the rest of the liquid with the sugar in a saucepan, stir in the cornstarch mixture as well and let everything bubble for about two minutes, stirring all the time. Then take it off the heat and gently stir in the cherries.
Spread half of the cherries over the first layer while still hot, but not all the way to the edge! Leave a border of puff pastry at least ¾ inch (2 cm) wide.

Whip the cream with the vanilla sugar, sprinkling in the whipped cream stabilizer as you go.
Now spread half of the cream inside the ring over the cherries and smooth it out. Top with another layer and the remaining cherries, then add the rest of the cream, smooth it out and chill in the fridge for at least two hours.

Bring the jam to a boil, stirring, then spread it piping hot over the last layer. Let it cool.
Warm the fondant until it feels lukewarm, either in a saucepan on the stove or in the microwave. If needed, add the kirsch and a little water so the glaze softens and spreads easily over the jam-glazed layer.
Let the glaze set for a few minutes, then cut the layer into 12 pieces.

Run a knife around the cake to release it from the pan and mark 12 slices, using a cake divider or by hand.
Whip the cream with the vanilla sugar and whipped cream stabilizer until stiff and spoon it into a piping bag, but first use a little of it to cover the sides of the cake.
Pipe a swirl of cream onto each slice and set the glazed puff pastry pieces on top like a fan.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/dutch-cherry-cake/