DESSERTS WITH JAM RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.
• Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches.
• Bake in the preheated oven until cake is golden brown, 45 to 50 minutes. Allow cake to cool for 20 minutes before gently running a knife around the edges of the pan and removing the sides. Cool cake completely before serving.

Steps:

• Dissolve the dark chocolate in a bain-marie.
• Whip the soft butter with the powdered sugar, a pinch of salt and the vanilla bean untill creamy
• Add the yolks one by one and then add the chocolate coninuing mixing.
• Put to rest the dough for 30 minutes in the fridge.
• In a second bowl whip the egg whites and add little by little the sugar.
• Add the egg whites in the first mixture without defleating the whites.
• Add the sifted flour a little ad a time.
• Cook in a pre heated oven at 338°F for 40 minutes.
• Prepare the cherry tomato jam by boilng them in a saucepan with lemon and orange zest, 1 vanilla bean, a spoon of bourbon and 3oz of sugar. Boil for 20 minutes.
• Blend for 30 seconds and cool it down.
• With a small pastry ring cut the base of the mini sacher.
• Cut in half the cylinders and spread a spoon of cherry tomato jam.
• Assemble the mini sacher and pour the melted chocolate on top of each mini sacher. Guarnish with hawthorn.