Christmas Curd Cream with Cinnamon Cherries

A great cake recipe for any occasion:

Soak the gelatin in cold water. Separate the eggs. Beat the egg yolks with honey, powdered sugar, vanilla sugar, gingerbread spice, rum and amaretto in a water bath until thick cream. Squeeze the soaked gelatine well and add it while stirring and let it melt. Fold in curd cheese or layered cheese and stir the cream cooled on iced water.

Chop fruit mixture as small as possible with a kitchen knife and dust with a tiny bit of flour. When crem begins to firm, fold in fruit mixture.

Whip egg whites until stiff and fold into whipped cream. Now fold everything together into the cream and fill it into nice style glasses and put them in the fridge for at least 3 hours.

Drain the cocktail cherries and chop them. Collect the gravy.

Cut the orange peel into very fine strips. Heat some of the cherry juice and glaze the orange peel strips in it, remove and drain.

Boil the remaining cherry juice with half the cinnamon stick and the juice of one lemon, pour over the cherries and cool.

To serve, spread the cherries and gravy evenly over the cream and garnish with the glazed orange peel strips.

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