Table of Contents
Make cherry syrup as instructed. Fill jars by ladling hot syrup into hot jars. Wipe the rim of the jar to remove any syrup. Place a clean, new lid on the jar. Place a canning ring/bad and finger tighten. Using a jar lifter, place the jelly jars back into the canning pot. Bring to a boil. Boil for 10 minutes.
Pinch the edges to seal the cherries on the inside. Line your 8-inch baking pans with parchment paper. Place the sealed dough pieces into circles flush with one another. Bake until the cake is golden brown. Remove from pan and let cool. Beat dulce de leche and cold heavy whipping cream until you get stiff peaks.
Ingredients 1 package (12 ounces) frozen pitted dark sweet cherries, thawed 1 cup water 2-1/2 cups sugar 2 tablespoons butter 1/2 teaspoon almond extract Dash ground cinnamon
Simple Syrup keeps cakes moist through the decorating process. Heat the water in a saucepan. Add the sugar and bring the water to a low boil. Stir and cook until all of the sugar granules are dissolved into the water. Allow the syrup to cool. Store in a sprinkle bottle or airtight container in the refrigerator.
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