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Wind Bag – Cherry Pie


75 g Butter
125 g sugar
135 g flour
1 1/2 TSP baking powder
2 Pck. cake (cream puffs, frozen)
2 glasses cherries
4 PT. pie-cast-red
2 Cup cream
4 PT. Cream
2 PT. vanilla sugar
2 Cup sour cream


Working time:
approx. 30 Min.

Rest period:
approx. 2 hrs.

/ Difficulty:

/ Calories p. P.:

no information

Butter, sugar, eggs, flour and baking powder in a cake, produce, at 190°C. bake for 20 minutes, let it cool down.
The cherries with the juice and bring to a boil with the glaze thicken. A cake ring around the base of the cake, place the frozen puffs on it and spread the cherries over the top. Cake for 2 hours in the fridge.

Cream with Cream stabilizer and vanilla sugar until stiff and fold it into the sour cream. The Cream mixture on the cake and smooth it out. With grated Chocolate to decorate.

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