Currant tiramisu cake

  • 100 g Butter
  • 1 Pack (75 g) Amarettini
  • 175 g Ladyfingers
  • 6 sheets white gelatine
  • 300 g red currants
  • 500 g Lean quark
  • 250 g Mascarpone (Italian double cream cheese)
  • 5 EL Almond Liqueur
  • 100 g Sugar
  • 1 packet Vanillin sugar
  • 250 g whipped cream
  • 1 TL cocoa powder
40 minutes
easy
1.
Melt the butter. Put 50 g amarettini and 150 g ladyfingers in a freezer bag and crush finely with a rolling pin. Mix the crumbs and melted butter well. Place a springform rim (26 cm Ø) on a cake plate, add the breadcrumbs and press evenly with a tablespoon to a flat base. Approx. Chill for 30 minutes. In the meantime, soak the gelatine in cold water. Wash the currants, drain well and, with the exception of two panicles for decoration, pluck the berries from the stems. Mix the quark, mascarpone, almond liqueur, sugar and vanillin sugar together. Squeeze out the gelatine, dissolve it and stir in a tablespoon of the cream. Stir the gelatin mixture into the rest of the cream. Whip the cream until stiff, stir into the cream and the currantssubdivide. Put the cream on the crumbs and smooth it out loosely. Chill for at least 5 hours, preferably overnight. Remove the cake from the edge of the springform pan with a damp knife. Roughly crumble the remaining amarettini and ladyfingers and sprinkle on the cake. Dust with cocoa and serve decorated with currant panicles. Makes 12-16 pieces
2.
Per piece (with 12 pieces) approx. 1550 kJ / 370 kcal. E 10 g / F 24 g / KH 27 g
1 portion approx:
  • 370 kcal
  • 1550 kJ
  • 10 g protein
  • 24 g fat
  • 27 g carbohydrates

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