Ricotta and Cherry Topping Cake with Cherry Sauce

Preheat the kitchen stove to 200 degrees.

For the base, melt the butter in a small saucepan. Then add to the cookie crumbs and almond kernels in a large enough bowl and mix well. Lightly oil a small cake springform pan, 18 cm. Pour the crumb-butter mixture into the cake pan and press with the palm of your hand or the back of a tablespoon to form the base. Then bake for 15 minutes on the top rack until golden brown. Cool in the cake springform pan.

Pour 4 tablespoons cold water into a small dessert bowl and mix in the gelatine powder. Allow to swell for 5 min. Place the dessert bowl in a low simmering water bath and leave the gelatin in the water bath for 10 min until dissolved, it must not make at all! Sugar, ricotta, egg yolks and vanilla extract in the food processor form and whisk for 1 min. Then run in the gelatin, the machine must continue whisking until the cream is absolutely smooth. Beat the whipped cream until it is completely fluffy, fold it into the ricotta cream (run the machine for just a few seconds) and transfer the whole thing into the now cooled cake springform pan. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

To achieve an exceptionally beautiful cherry topping, do not pit the cherries (this is, of course, quite funny at the meal then). Put the rock candy in a saucepan and bring to a gentle boil with 150 ml of water until the sugar crista

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