Amarena cherry-mascarpone cake

Ingredients

Directions

1. 1

   Chop 200 g chocolate coating and melt over a warm water bath. Crumble 100 g Amarettini. Mix the crumbs with the couverture. Lightly brush a cake plate with oil. Place a cake ring (approx. 26 cm Ø) on top. Add the chocolate mixture and spread to a smooth base.

2. 2

   Chill for about 30 minutes. Soak gelatine in cold water. Drain the Amarena cherries. Chop 50 g chocolate coating and melt over a warm water bath. Stir mascarpone, quark, juice and sugar until smooth. Whip cream until stiff. Squeeze the gelatine, dissolve and mix with a little cream. Then stir everything into the rest of the cream. Fold in the cream. Spread about half of the cream on the base and smooth it down. Spread Amarena cherries on top. Add the chocolate coating to the remaining cream in a thin stream in a circle.

3. 3

   Squeeze the gelatine, dissolve and mix with a little cream. Then stir everything into the rest of the cream. Fold in the cream. Spread about half of the cream on the base and smooth it down. Spread Amarena cherries on top. Add the chocolate coating to the remaining cream in a thin stream in a circle. Stir once briefly with a wooden spoon. Pour the cream into the ring and spread loosely. Chill for at least 4 hours. Remove the cake from the ring. Sprinkle with 25 g Amarettini and decorate with mint. Dust with icing sugar

4. 4

   Stir once briefly with a wooden spoon. Pour the cream into the ring and spread loosely. Chill for at least 4 hours. Remove the cake from the ring. Sprinkle with 25 g Amarettini and decorate with mint. Dust with icing sugar