Amaretti Quartets

Name: Amaretti Quartets
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Butter; 275 g Sugar; 225 g Flour; 8 Eggs (size M); 100 g Amarena Cherries; 500 g Low-fat curd; 250 g Mascarpone; 1 package Vanillin sugar; 4 TABLESPOONS Semolina; 100 g Amaretti biscuits; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Butter
275 g Sugar
225 g Flour
8 Eggs (size M)
100 g Amarena Cherries
500 g Low-fat curd
250 g Mascarpone
1 package Vanillin sugar
4 TABLESPOONS Semolina
100 g Amaretti biscuits
7-10 Tbsp Cling film

Directions

1
Mix 150 grams of butter in pieces, 75 grams of sugar, flour and one egg with the dough hooks of the hand mixer. Knead with your hands to a smooth dough. Wrap in foil and chill for 30 minutes. Grease a springform pan (26 cm diameter). Roll out the dough on a lightly floured work surface until round (30 centimetres diameter).
2
Line the form with it and press the dough on the edge. Prick the base several times with a fork and chill. Melt 50 grams of butter and let it cool down. Drain the cherries. Separate seven eggs. Mix egg yolk, quark, mascarpone, 150 grams of sugar, vanillin sugar and semolina with the whisks of the hand mixer. Beat egg white and 50 grams of sugar until stiff. Carefully fold the cherries, beaten egg white and melted butter into the quark mixture. Pour the mixture onto the base. Crumble 50 grams of amaretti.
3
Beat egg white and 50 grams of sugar until stiff. Carefully fold the cherries, beaten egg white and melted butter into the quark mixture. Pour the mixture onto the base. Crumble 50 grams of amaretti. Sprinkle cake with whole and crumbled amaretti. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for one hour. Place the cake on a grid, remove from the edge and allow to cool in the tin