Cherry and marzipan cake à la Donauwelle

For 12 pieces
  • 1 Glass (370 ml) Morello cherries
  • 125 g Butter
  • 125 g + 4 tbsp sugar
  • 3 eggs (size M )
  • 200 g flour
  • 1/2 packet baking powder
  • 1 coated tablespoons cocoa powder
  • 2 EL Milk
  • 14 marzipan potatoes
  • 3 sheets Gelatine
  • 500 g Lean quark
  • 1 packet Bourbon vanilla sugar
  • 150 g Whipped cream
  • 75 g Dark chocolate couverture
  • 10 g coconut fat
  • Fat and flour
75 minutes
easy
1.
Drain the cherries in a colander. Mix the butter and 125 g sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in. Spread half of the dough into a greased springform pan (26 cm Ø) sprinkled with flour.
2.
Stir cocoa and milk into the remaining dough, spread carefully on the light dough. Spread the drained cherries and marzipan potatoes on the batter. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes, remove and let cool in the tin for about 1 hour
3.
Soak gelatine in cold water. Mix the quark, vanilla sugar and 4 tablespoons sugar. Beat the cream with the whisk of the hand mixer until stiff. Dissolve gelatine, stir in 3 tablespoons of quark, stir into the remaining quark, fold in cream. Remove the cake from the tin, surround with a cake ring. Spread the quark cream on the cake and chill for approx. 1 hour
4.
Coarsely chop the couverture and coconut fat, melt over a warm water bath. Spread the couverture evenly on the cake, let it sit briefly. Loosen the cake ring and pull the couverture through in a wave-like manner with a cake comb. Put the cake in the cold for another 15 minutes until the topping is firm. Cut the cake into 12 pieces
5.
Waiting time approx. 2 1/4 hours
1 piece approx.:
  • 390 kcal
  • 1630 kJ
  • 11 g protein
  • 19 g fat
  • 43 g carbohydrates

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