Amarena vanilla cake

For 16 pieces
  • 150 g ladyfingers
  • 3 EL Orange juice (or orange liqueur)
  • 2 (à 250 ml) Glasses of Amarena cherries
  • 500 g Lean quark
  • 500 g Mascarpone
  • scraped pulp of 1 vanilla pod
  • grated zest of 1 untreated lemon
  • 75 g Icing sugar
  • 1 pack (125 g) Vanillekipferl
  • Icing sugar
30 minutes
Place the springform pan (26 cm Ø) on the bottom of a cake plate. Spread the ladyfingers close together on the floor so that there are as few gaps as possible. Soak in orange juice (or orange liqueur) and refrigerate. Drain the cherries. Mix the quark, mascarpone, vanilla pulp, lemon zest and powdered sugar until smooth. Set aside 10 cherries for decoration. Halve the rest of the cherries and stir into the mixture. Spread half of the cream on the ladyfingers and smooth out. Place the vanilla crescents on top, except for about 5 pieces to decorate. Brush with the rest of the cream. Chill the cake for about 5 hours. Loosen the edge of the cake and decorate the cake with the remaining croissants and cherries. Serve dusted with powdered sugar
Waiting time approx. 5 hours
1 piece approx.:
  • 230 kcal
  • 960 kJ
  • 7 g protein
  • 15 g fat
  • 17 g carbohydrates


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