1 cup (scant) plus 2 tablespoons of sugar
1/2 cup (scant) plus 2 tablespoons of butter
4 egg yolks
2 cans of heavy cream without serum
400g of cake crumbs like all-purpose flour
12 candied cherries
250g of creamy caramel
200g of toasted almonds
1 cup (scant) plus 2 tablespoons of sugar
1/2 cup (scant) plus 2 tablespoons of butter
4 egg yolks
2 cans of heavy cream without serum
400g of cake crumbs like all-purpose flour
12 candied cherries
250g of creamy caramel
200g of toasted almonds
1
In a stand mixer, combine 3/4 cup sugar with the butter and beat until smooth
2
Separate the egg yolks and whisk them together with the remaining sugar in a heatproof bowl set over simmering water until pale and fluffy
3
Mix the two creams together
4
Add the heavy cream and mix quickly to prevent curdling
5
Set aside
6
In a removable non-stick pan lined with parchment paper, make a layer of cake crumbs
7
Drain the cherries and use the syrup obtained to moisten the cake crumbs
8
Spread a layer of cream and sprinkle with some caramel and chopped almonds
9
Repeat the layers, finishing with a layer of cream and a sprinkle of caramel and almonds
Refrigerate for at least one day.
