Amarena cherry cake

Name: Amarena cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 Eggs (size M); 190 g Sugar; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 100 g Flour; 1 TEASPOON Baking Powder; 1 glass (370 ml; separation weight: 185 g) Morello cherries; 1 glass (212 ml; drained weight: 130 g) Amarena Cherries; 2 TABLESPOONS Cornstarch; 100 g Ladyfingers; 4 TABLESPOONS Cherry liqueur; 4 sheets white gelatine; 3 (à 200 g) Cup of whipped cream; 500 g Low-fat curd; 2 packages Vanillin sugar; 75 g flaked almonds; 1 TABLESPOON redcurrant jelly; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 Eggs (size M)
190 g Sugar
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
100 g Flour
1 TEASPOON Baking Powder
1 glass (370 ml; separation weight: 185 g) Morello cherries
1 glass (212 ml; drained weight: 130 g) Amarena Cherries
2 TABLESPOONS Cornstarch
100 g Ladyfingers
4 TABLESPOONS Cherry liqueur
4 sheets white gelatine
3 (à 200 g) Cup of whipped cream
500 g Low-fat curd
2 packages Vanillin sugar
75 g flaked almonds
1 TABLESPOON redcurrant jelly
baking paper

Directions

1
Separate eggs. Beat egg whites and 2 tablespoons of cold water until stiff. Add 75 g sugar. Add egg yolk and beat into the mixture. Stir in lemon zest. Sift the flour and baking powder onto the egg foam mixture and fold in carefully. Pour the mixture into a springform pan (26 cm Ø) lined with baking paper only at the bottom and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 3) for 15-20 minutes.
2
Let the sponge cake cool down and remove from the mould. Place a high cake ring (approx. 8.5 cm) around the sponge cake base. Drain the sour cherries and Amarena cherries separately on a sieve and collect the juice. Put 12-16 Amarena cherries aside for decoration. Stir cornflour and some juice until smooth. Bring the rest of the juice to the boil, stir in the cornflour and bring to the boil again. Fold in the cherries, spread the compote on the sponge cake base and let it cool down. In the meantime, place the lady fingers on a plate and sprinkle with cherry liqueur. Soak the gelatine in cold water. Whip 200 g cream until stiff and put in a cool place. Mix quark, 100 g sugar, vanillin sugar and lemon juice. Squeeze the gelatine, dissolve and stir in 1 tablespoon of quark cream. Add to the remaining cream while stirring. Fold in the whipped cream. Spread the quark cream on the cherry layer and smooth it down. Press the lady fingers into the quark cream and refrigerate for about 5 hours (or overnight).
3
Whip 200 g cream until stiff and put in a cool place. Mix quark, 100 g sugar, vanillin sugar and lemon juice. Squeeze the gelatine, dissolve and stir in 1 tablespoon of quark cream. Add to the remaining cream while stirring. Fold in the whipped cream. Spread the quark cream on the cherry layer and smooth it down. Press the lady fingers into the quark cream and refrigerate for about 5 hours (or overnight). Roast the flaked almonds in a pan without fat and let them cool down. Beat the rest of the cream and sugar until stiff. Carefully remove the cake from the cake ring and coat all around with 2/3 of the cream. Put the rest of the cream in a piping bag with a star-shaped spout and refrigerate. Press almond flakes to the edge of the cake and decorate the cake with 12-16 cream tuffs. Place an Amarena cherry on each tuff. Warm the currant jelly as desired and spread the cherries with it. Keep cool until serving. Makes 12-16 pieces
4
Beat the rest of the cream and sugar until stiff. Carefully remove the cake from the cake ring and coat all around with 2/3 of the cream. Put the rest of the cream in a piping bag with a star-shaped spout and refrigerate. Press almond flakes to the edge of the cake and decorate the cake with 12-16 cream tuffs. Place an Amarena cherry on each tuff. Warm the currant jelly as desired and spread the cherries with it. Keep cool until serving. Makes 12-16 pieces