Cappuccino cherry cake
easy
60 mins
60 mins
Ingredients
- 125 g Butter or margarine
- 100 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 2 Eggs (size M)
- 4 TABLESPOONS Milk
- 200 g Flour
- 50 g Cornstarch
- 1/2 package Baking Powder
- 20 g Cocoa powder
- 3 TABLESPOONS cherry brandy
- 7-10 Tbsp Fat and breadcrumbs
- 1 glass (720 ml; separation weight 460 g) Sour cherries
- 2 TABLESPOONS Sugar
- 1/2 Cinnamon stick
- 7-10 Tbsp thinly peeled rind of 1 untreated lemon
- 20 g Cornstarch
- 4 sheets white gelatine
- 200 g Whipped cream
- 4-5 Tsp soluble coffee
- 500 g Low-fat curd
- 60 g Sugar
- 2 packages Vanillin sugar
- 7-10 Tbsp Cocoa
Directions
- 1
Cream fat, sugar, vanillin sugar and salt. Stir in eggs and milk bit by bit. Mix flour, cornstarch, baking powder and cocoa and stir in. Fill the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down.
- 2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20 to 25 minutes. Let cool on a cake rack. Remove the base from the tin and place a cake ring around it. Drizzle the base with kirsch.
- 3
Drain the cherries and collect the juice. Boil up the cherry juice, sugar, cinnamon stick and lemon peel. Stir cornflour and a little water until smooth and add. Bring to the boil while stirring.
- 4
Remove the cinnamon stick and lemon peel and add the cherries. Spread on the dough base and chill. Soak the gelatine. Mix cream and soluble coffee and beat until stiff. Mix quark, sugar and vanilla sugar until smooth.
- 5
Squeeze the gelatine, dissolve and stir into the quark. Fold in the cream and spread on the cooled compote. Put the cake in a cool place. Loosen the cake rim. Serve the cake dusted with cocoa. Makes 16 pieces.
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