Angel cherry cake
easy
75 mins
75 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 125 g soft butter/margarine
- 100 g + 75 g sugar
- 7-10 Tbsp Salt
- 3 Eggs (Gr. M)
- 125 g Flour
- 1 easy go. Tsp baking powder
- 3 TABLESPOONS + 550 g whipped cream
- 1 glass (720 ml) Cherries
- 2 (30 g) go. tablespoon of starch
- 250 g Mascarpone
- 500 g Low-fat curd
- 2 packages Cream stabiliser
- 50-75 g white couverture
- 2 packages Vanillin sugar
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Carambola, golden and silver sugar beads to decorate
Directions
- 1
Grease a springform pan (26 cm Ø) and dust with flour. Mix the fat, 100 g sugar and 1 pinch of salt until creamy. Stir in eggs one by one. Mix flour and baking powder, stir in briefly with 3 tbsp cream. Spread into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Let cool down
- 2
Drain the cherries and collect the juice. Mix the starch and 5 tablespoons of juice. Boil up the rest of the juice. Stir in the starch and simmer for about 1 minute while stirring. Fold in the cherries, let it cool down for about 5 minutes. Cut the cake base in half horizontally. Close the cake ring around the bottom cake base. Spread the cherries on top, cool down
- 3
Whip 200 g cream until stiff. Mix mascarpone, quark, 75 g sugar and cream setting agent only briefly(!). Fold in the stiff cream immediately. Spread on the cherries. Place the 2nd base on top and chill for about 2 hours
- 4
Coarsely grate the chocolate coating. Cut the cake in the middle. Whip 350 g cream until stiff, allowing vanilla sugar to trickle in. Spread the cake halves loosely with it and push them together to form "angel wings". Decorate with chocolate coating, icing sugar, carambola and pearls
Nutrition Facts
410 kcal
29 g
28 g
8 g
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