Mascarpone cherry cake

For 12 pieces
  • 2 glasses (720 ml) sour cherries
  • 100 g Dark chocolate
  • 80 g Butter or margarine
  • 100 g Sugar
  • 3 Package Vanillin sugar
  • 1 pinch Salt
  • 5 Eggs (size M)
  • 200 g ground hazelnuts
  • 50 g chopped hazelnuts
  • 2 TL baking powder
  • 2 EL Almond Liqueur
  • 50 g Almond flakes
  • 100 g Lean quartz k
  • 250 g Mascarpone
  • 250 g whipped cream
  • 1 packet clear cake topping
  • fat and flour
  • Mint
90 minutes
light
1.
Pour the cherries onto a sieve, good Drain and collect the juice. Finely grate the chocolate. Mix the fat, 80 g sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer until creamy.
2.
Separate eggs. Add the egg yolk and stir in. Add chocolate, nuts, baking powder and liqueur and stir in. Beat egg whites with the whisk of the hand mixer until stiff and fold in in portions.
3.
Grease a fruit base dish (26 cm Ø) thickly, flour and sprinkle with flaked almonds. Pour the dough into the mold, smooth it out and bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 30 minutes.
4.
Take out of the oven and let cool down on a rack. Turn out of the mold and let cool down completely. In the meantime, beat the quark, mascarpone and the rest of the vanillin sugar with the whisk of the hand mixer.
5.
Whip the cream until semi-firm and stir into the mascarpone quark mixture. Chill the cake for about 30 minutes. Then cover with the well-drained cherries. Measure out 250 ml of cherry juice. Remaining sugar and icing powder in a small saucepanMix.
6.
Gradually pour in the cherry juice with a spoon and stir well. Bring to the boil while stirring and carefully distribute over the cherries from the center. Chill for 1-11 / 4 hours. Serve the cake decorated with mint if you like.
7.
Makes approx. 12 pieces.
1 piece approx:
  • 570 kcal
  • 2390 kJ
  • 11 g protein
  • 42 g fat
  • 35 g carbohydrates

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