Cherry Amarena tart with chocolate cream and coffee

Directions

1. Line the mold with parchment paper. ≈ 3 min
2. Completely dissolve the instant coffee powder in the rum. ≈ 3 min
3. Remove the Amarenas cherries from the pot, drain them well, and lightly coat them with flour (this prevents the cherries from sinking to the bottom; they will distribute evenly throughout the dough). ≈ 2 min
4. Scrape the vanilla bean to remove the seeds. ≈ 3 min
5. Weigh the flour, sift it finely, then mix it with the baking powder and cornstarch. ≈ 4 min
6. Separate the eggs. ≈ 2 min
7. Preheat the oven to 180 °C (thermostat 6) and turn it on. ⏱ ≈ 10 min
8. whisk the egg whites in a clean bowl until stiff peaks form. ≈ 4 min
9. whisk the butter until it is very light and fluffy. ≈ 4 min
10. Add the caramel, honey, vanilla extract, and the coffee and rum solution, then mix gently. ≈ 4 min
11. whisk the eggs gradually, while constantly stirring. ≈ 4 min
12. Mix the dough for at least 5 minutes until it has a smooth, creamy consistency. ⏱ 5 min
13. Gradually incorporate the flour and starch mixture, as well as the meringue, into the batter. ≈ 4 min
14. Finally, gently fold the 🍒 Amarenas into the dough mixture. ≈ 3 min
15. Pour the mixture into the cake pan, which has been lined with parchment paper. ≈ 3 min
16. Cook for approximately 1 hour, or until the surface turns a golden yellow (check with a toothpick). ⏱ 1 hr
17. Remove from the oven and let cool for about 10 minutes. ⏱ 10 min
18. Next, remove the cake from the pan and let it cool on a wire rack. ⏱ ≈ 20 min
19. Scrape the vanilla bean to remove the seeds. ≈ 3 min
20. Finely chop the chocolate. ≈ 8 min
21. Heat about one-third of the whipped cream in the saucepan with the vanilla pod and coffee powder. Bring to a simmer, then remove from the heat. ⏱ ≈ 10 min
22. Remove the vanilla pod (and save it for later use), and then dissolve the chocolate in the cream while stirring. ≈ 3 min
23. allow it to rest so that it thickens. ⏱ ≈ 20 min
24. Spread the cooled cake with the cream. ⏱ ≈ 20 min
25. Allow the cream to cool completely. ⏱ ≈ 20 min
26. Slice and serve, preferably with vanilla cream. ≈ 8 min