Amarena Cup Kitchen

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead flour, butter in pieces, 125 g sugar, salt and egg with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 30 minutes. Roll out dough between 2 layers of foil to a thickness of approx. 3 mm. Cut out 12 circles (approx. 11 cm Ø). Grease the recesses of a muffin tray (12 recesses) and line them with the circles. Cut dough edges straight. Line the dough in the troughs with baking paper and fill in legumes.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove and let cool off. In the meantime, soak 2 sheets of gelatine. Mix quark, mascarpone, 20 g sugar and vanillin sugar. Squeeze the gelatine and dissolve. Stir 3 tablespoons of the quark mixture into the gelatine. Stir into the rest of the quark mixture. Drain the Amarena cherries, collecting the juice. Soak 1 sheet of gelatine. Chop the cherries coarsely, up to 40 g for decoration. Squeeze the gelatine, dissolve and mix with the cherry juice. Chill the juice. As soon as the mixture begins to gel, remove 3 tablespoons.

3. 3

   Drain the Amarena cherries, collecting the juice. Soak 1 sheet of gelatine. Chop the cherries coarsely, up to 40 g for decoration. Squeeze the gelatine, dissolve and mix with the cherry juice. Chill the juice. As soon as the mixture begins to gel, remove 3 tablespoons. Fold the cherries into the remaining juice and carefully fold into the quark mixture to form a pattern. Chill for at least 3 hours. Heat the honey and brush the edges of the cakes with it. Put the pistachios in a small bowl and press the edges of the cakes into it. Shape the Amarena quark mixture into balls with an ice-cream scoop and spread on the cakes. Decorate with halved Amarena cherries. Warm up the remaining slightly gelled juice again and spread it over the cream balls

4. 4

   Fold the cherries into the remaining juice and carefully fold into the quark mixture to form a pattern. Chill for at least 3 hours. Heat the honey and brush the edges of the cakes with it. Put the pistachios in a small bowl and press the edges of the cakes into it. Shape the Amarena quark mixture into balls with an ice-cream scoop and spread on the cakes. Decorate with halved Amarena cherries. Warm up the remaining slightly gelled juice again and spread it over the cream balls

Nutrition Facts

KCAL
600 kcal

CARBS
48 g

FATS
38 g

PROTEINS
13 g