Angel wing cake

For 16 pieces
  • 125 g butter or margarine
  • Salt
  • 275 g Sugar
  • 3 eggs (size M)
  • 125 g flour
  • 1 TL Baking powder
  • 3 EL + 600 g whipped cream
  • 1 Glass (720 ml) Cherries
  • 35 g Cornstarch
  • 1 EL Lemon juice
  • 1/4 TL Cinnamon
  • 500 g Lean quark
  • 500 g Mascarpone
  • 200 g white couverture
  • 3 packet vanillin sugar
  • 2 EL Icing sugar
  • 1 EL Gold and silver pearls
75 minutes
For the bottom, stir the fat, salt and 100 g sugar with the whisk of the hand mixer until foamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with 3 tablespoons of cream. Put the dough in a springform pan, smooth it out and bake in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 20-25 minutes. Take out of the oven, place on a rack and let cool down. Loosen the bottom from the mold, cut once horizontally. Pour the cherries into a sieve, drain well. Catch the juice. Mix 5 tablespoons of juice, 50 g of sugar and starch until smooth. Bring the rest of the juice, lemon juice and cinnamon to the boil, stir in the mixed starch, bring to the boil again and simmer for 1 minute over low heat while stirring. Remove from the stove and carefully fold in the cherries. Place on the cake base and let cool down. Mix the quark, mascarpone and 125 g sugar, distribute evenly over the cooled cherries. Place the cake topper on top, press lightly and refrigerate for approx. 45 minutes. Peel off the couverture with a peeler and grater. Halve the cake. Whip 600 g cream until stiff and pour in 3 packets of vanilla sugar. Halve the cake. Brush the cake halves loosely with the cream. Place on a large cake plate in the form of angel wings and decorate with the chocolate. Dust with powdered sugar and decorate with pearls and star fruit
2 1/2 hours waiting time
1 piece approx.:
  • 560 kcal
  • 2350 kJ
  • 10 g protein
  • 38 g fat
  • 44 g carbohydrates


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