Angel Wing Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the base, beat the fat, salt and 100 g sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 3 tablespoons of cream. Put the dough into a springform pan, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven, place on a rack and let cool off. Remove the base from the pan and cut through horizontally once.

2. 2

   Pour the cherries into a sieve, drain well. Collect the juice. Stir 5 tablespoons of juice, 50 g sugar and starch until smooth. Bring the rest of the juice, lemon juice and cinnamon to the boil, stir in the mixed starch, bring to the boil again and simmer for 1 minute over a low heat, stirring continuously. Remove from the heat and carefully fold in the cherries. Pour onto the cake base and allow to cool. Mix quark, mascarpone and 125 g sugar, spread evenly on the cooled cherries. Place the cake lid on top, press down lightly and chill for approx. 45 minutes. Peel off the chocolate coating with a peeler. Cut the cake in half. Whip 600 g cream until stiff and pour in 3 sachets of vanillin sugar. Cut the cake in half.

3. 3

   Place the cake lid on top, press down lightly and chill for approx. 45 minutes. Peel off the chocolate coating with a peeler. Cut the cake in half. Whip 600 g cream until stiff and pour in 3 sachets of vanillin sugar. Cut the cake in half. Spread the cake halves loosely with the cream. Place in the shape of angel wings on a large cake plate and decorate with the chocolate. Dust with icing sugar and decorate with pearls and star fruit

4. 4

   2 1/2 hours waiting time

Nutrition Facts

KCAL
560 kcal

CARBS
44 g

FATS
38 g

PROTEINS
10 g