Cherry Pistachio Mousse Cake

Preheat the oven to 150 °C. For the sponge cake, beat the eggs and sugar until foamy, then gently fold in the almonds and sifted flour.

Line a 26 cm springform pan with baking paper and pour in the sponge mixture. Bake on medium heat for about 20-25 minutes. Allow to cool.

Loosen the mold and peel off the baking paper. Cut the cake base once and fill with pistachio cream. Place the cake ring around the base again.

For the mousse, soak the gelatin in cold water. Melt the chocolate in a water bath. Beat the eggs with sugar until light and fluffy. Stir in the liquid chocolate, the pistachio cream and the ground pistachios.

Melt the gelatine with the amaretto in a small saucepan and stir into the egg mixture. Chill and in the meantime whip the whipped cream until stiff and fold into the cream.

Spread the mousse on the cake base and refrigerate for 2-3 hours. Wash and pit the cherries. Soak the gelatine in cold water. Caramelize the sugar in a saucepan and deglaze with orange juice and cherry juice.

Add the vanilla pulp and bring to the boil briefly. Add the cherries and simmer for 3 minutes. Remove from heat, stir in the liqueur and dissolve the gelatin in the compote.

Chill until the compote begins to gelatinize slightly. Spread over the mousse and chill again for 2 hours. Whip the cream with the jam sugar until stiff and decorate the cake with it and the Amarena cherries and pistachios.

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