Amarena vanilla cake

Name: Amarena vanilla cake
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 150 g Ladyfingers; 3 TABLESPOONS Orange juice (or orange liqueur); 2 (250 ml each) Glazen Amarena kersen; 500 g Low-fat curd; 500 g Mascarpone; 7-10 Tbsp scraped pulp from 1 vanilla pod; 7-10 Tbsp grated rind of 1 untreated lemon; 75 g Icing sugar; 1 package (125 g) Vanilla Crescent; 7-10 Tbsp Icing sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

150 g Ladyfingers
3 TABLESPOONS Orange juice (or orange liqueur)
2 (250 ml each) Glazen Amarena kersen
500 g Low-fat curd
500 g Mascarpone
7-10 Tbsp scraped pulp from 1 vanilla pod
7-10 Tbsp grated rind of 1 untreated lemon
75 g Icing sugar
1 package (125 g) Vanilla Crescent
7-10 Tbsp Icing sugar

Directions

1
Place the springform pan rim (26 cm Ø) on the bottom of a cake plate. Spread the sponge fingers close together on the base so that there are as few gaps as possible. Soak with orange juice (or orange liqueur) and chill. Drain the cherries. Stir the quark, mascarpone, vanilla pulp, lemon zest and icing sugar until smooth. Put 10 cherries aside for decoration. Halve the rest of the cherries and stir into the mixture.
2
Spread half of the cream on the lady fingers and smooth it down. Place vanilla crescents on top, except for about 5 pieces for decoration. Spread with the rest of the cream. Chill the cake for about 5 hours. Remove the cake edge and decorate the cake with the remaining croissants and cherries. Serve dusted with icing sugar
3
Waiting time approx. 5 hours