Cheese and cream cake with Amarena cherries

Name: Cheese and cream cake with Amarena cherries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 2 Eggs (Gr. M); 75 g + 100 g + 1 tablespoon sugar; 3 packages Vanillin sugar; 100 g flour, 1 teaspoon baking powder; 1 glass (370 ml) Sour cherries; 1 glass (212 ml) Amarena Cherries; 2 tablespoons (20 g) Cornstarch; 100 g Ladyfingers; 4 TABLESPOONS Cherry liqueur; 4 sheets white gelatine; 200 g + 400 g whipped cream; 500 g Low-fat curd; 2-3 TABLESPOONS Lemon juice; 5-8 TABLESPOONS flaked almonds (50-75 g); 1 TABLESPOON red jelly, baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

2 Eggs (Gr. M)
75 g + 100 g + 1 tablespoon sugar
3 packages Vanillin sugar
100 g flour, 1 teaspoon baking powder
1 glass (370 ml) Sour cherries
1 glass (212 ml) Amarena Cherries
2 tablespoons (20 g) Cornstarch
100 g Ladyfingers
4 TABLESPOONS Cherry liqueur
4 sheets white gelatine
200 g + 400 g whipped cream
500 g Low-fat curd
2-3 TABLESPOONS Lemon juice
5-8 TABLESPOONS flaked almonds (50-75 g)
1 TABLESPOON red jelly, baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 2 tbsp. water until stiff, adding 75 g sugar and 1 p. vanillin sugar. Beat the egg yolks separately into the mixture. Sift the flour and baking powder into it and fold it in. Brush into the mould. Bake in a hot oven (electric range: 175 °C/ convection oven: 150 °C/gas: level 2) for 15-20 minutes. Cooling down
2
Place the rim of the mould around the sponge cake. Drain all the cherries and collect all the juice. Mix the starch and 4 tbsp. cherry juice. Bring the rest of the cherry juice to the boil, stir in the starch and bring to the boil. Fold in the cherries, up to 16 Amarena cherries. Spread on the bottom, let cool down
3
Drizzle ladyfingers with liqueur. Soak the gelatine in cold water. Whip 200 g cream until stiff. Mix quark, 100 g sugar, 2 sachets vanilla sugar and lemon juice. Squeeze the gelatine and dissolve over a mild heat. Stir in 2 tbsp. quark, then stir into the remaining quark. Fold in the cream. Spread on the compote. Place the lady fingers on top. Chill for about 5 hours.
4
Roast the almonds. Whip 400 g cream and 1 tablespoon sugar until stiff. Spread the cake with 2/3 cream. Press almonds to the edge. Decorate the cake with the rest of the cream, cherries and warmed jelly