Amarena cherry cake

  • 2 eggs (size M)
  • 190 g Sugar
  • grated zest and juice of 1/2 untreated lemon
  • 100 g flour
  • 1 TL Baking powder
  • 1 glass (370 ml; Abtr. Weight: 185 g) Morello cherries
  • 1 Glass (212 ml; div. weight: 130 g) Amarena cherries
  • 2 EL Cornstarch
  • 100 g ladyfingers
  • 4 EL Cherry liqueur
  • 4 sheets white gelatine
  • 3 (à 200 g) Cup of whipped cream
  • 500 g lean quark
  • 2 packet vanillin sugar
  • 75 g Almond flakes
  • 1 EL redCurrant jelly
  • baking paper
90 minutes
easy
1.
Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff. Sprinkle in 75 g of sugar. Add egg yolk and beat under. Stir in lemon zest. Mix the flour and baking powder onto the egg foam mixture and fold in carefully. Pour the mixture into a springform pan (26 cm Ø) lined with baking paper only on the bottom and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 3) for 15-20 minutes. Let the biscuit cool down and remove it from the mold. Place a tall cake ring (approx. 8.5 cm) around the sponge cake base. Drain the sour cherries and Amarena cherries separately on a sieve and collect the juice. Set aside 12-16 Amarena cherries for decoration. Stir the cornstarch and some juice until smooth. Bring the remaining juice to the boil, stir in the cornstarch and bring to the boil again. Fold in the cherries, spread the compote on the sponge cake and let cool. In the meantime, place the ladyfingers on a plate and drizzle with cherry liqueur. Soak the gelatine in cold water. Whip 200 g cream until stiff and cool. Mix the quark, 100 g sugar, vanilla sugar and lemon juice. Squeeze out the gelatine, dissolve it and stir in 1 tablespoon of quark cream. Add to the rest of the cream while stirring. Fold in the whipped cream. Put the quark cream on the cherry layer and smooth it out. Press the ladyfingers into the quark cream and chill for about 5 hours (or overnight). Roast the almond flakes in a pan without fat and allow to cool. Beat the rest of the cream and sugar until stiff. Carefully remove the cake from the cake ring and spread 2/3 of the cream all around. Put the rest of the cream in a piping bag with a star nozzle and keep in a cool place. Press the almond flakes to the edge of the cake and decorate the cake with 12-16 cream tuffs. Put an Amarena cherry on each tuff. Heat the currant jelly as desired and brush the cherries with it. Chill until ready to serve. Makes 12-16 pieces
2.
Per piece (16) approx. 330 kcal / 1380 kJ. E 9 g / F 16 g / KH 33 g
1 portion approx:
  • 330 kcal
  • 1380 kJ
  • 9 g protein
  • 16 g fat
  • 33 g carbohydrates

0 Comments

Leave A Comment