Angel cherry cake

For 16 pieces
  • Fat and flour
  • 125 g soft butter / margarine
  • 100 g + 75 g sugar
  • Salt
  • 3 eggs (Gr. M)
  • 125 g flour
  • 1 light teaspoon baking powder
  • 3 EL + 550 g whipped cream
  • 1 glass (720 ml) Cherries
  • 2 (30 g) go. EL cornstarch
  • 250 g Mascarpone
  • 500 g Lean quark
  • 2 packet cream stabilizer
  • 50-75 g white couverture
  • 2 packet vanillin sugar
  • Icing sugar
  • Carambola, golden and silver sugar pearls to decorate
75 minutes
easy
1.
Grease springform pan (26 cm Ø) and dust with flour. Mix the fat, 100 g sugar and a pinch of salt until creamy. Stir in eggs one by one. Mix the flour and baking powder, briefly stir in 3 tablespoons of cream. Brush into the mold. Bake in a preheated oven (electric oven: 175 ° C / fan: 150 ° C / gas: level 2) for 20-25 minutes. Allow to cool
2.
Drain the cherries, catching the juice. Mix starch and 5 tablespoons of juice. Bring the rest of the juice to the boil. Stir in the starch, simmer for about 1 minute while stirring. Fold in the cherries, leave to cool for approx. 5 minutes. Halve the cake base horizontally. Close the cake ring around the bottom. Spread the cherries on top, leave to cool
3.
Whip 200 g cream until stiff. Mix the mascarpone, quark, 75 g sugar and cream setting only briefly (!). Fold in the stiff cream immediately. Spread on the cherries. Place the 2nd base on top and chill for about 2 hours
4th
Coarsely grate the couverture. Cut the cake in half. Beat 350 g cream until stiff, sprinkling with vanillin sugar. Spread it loosely on the cake halves and push them together to form 'angel wings'. Decorate with couverture, powdered sugar, carambola and pearls
1 piece approx:
  • 410 kcal
  • 1720 kJ
  • 8 g ​​protein
  • 28 g fat
  • 29 g carbohydrates

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