Cheese and cream cake with cherries

Name: Cheese and cream cake with cherries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 Eggs (size M); 225 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 25 g Cornstarch; 75 g Flour; 1 TEASPOON baking soda from yesterday; 1 glass (720 ml) Cherries; 1 package Vanilla-flavoured pudding powder (for 1/2 l milk; for cooking; 3 TABLESPOONS Almond liqueur (Amaretto); 100 g flaked almonds; 6 sheets Gelatine; 500 g Whipped cream; 500 g Low-fat curd; 7-10 Tbsp Juice of 1 lemon; 75 g Sugar; 3 TABLESPOONS Apple Jelly; 100 g ready meringue shells; 7-10 Tbsp Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

3 Eggs (size M)
225 g Sugar
3 packages Vanillin sugar
1 pinch Salt
25 g Cornstarch
75 g Flour
1 TEASPOON baking soda from yesterday
1 glass (720 ml) Cherries
1 package Vanilla-flavoured pudding powder (for 1/2 l milk; for cooking
3 TABLESPOONS Almond liqueur (Amaretto)
100 g flaked almonds
6 sheets Gelatine
500 g Whipped cream
500 g Low-fat curd
7-10 Tbsp Juice of 1 lemon
75 g Sugar
3 TABLESPOONS Apple Jelly
100 g ready meringue shells
7-10 Tbsp Icing sugar

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites until stiff, adding 75 g sugar, 1 packet of vanillin sugar and salt. Beat the egg yolks separately into the mixture. Mix flour, starch and baking powder, sieve on top and fold in. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let them cool down.
2
In the meantime, drain the cherries and collect the juice. Make up the juice to 450 ml liquid with water. Mix 6 tablespoons of juice, pudding powder and 75 g sugar. Bring the rest of the juice to the boil, stir in the pudding powder and bring to the boil briefly. Add liqueur. Fold in cherries and let cool down for about 10 minutes. Roast the almonds in a pan without fat. Place the rim of the mould around the sponge cake base. Spread cherry compote on top. Let cool down. Put 50 g almonds on the compote. Soak the gelatine in cold water. Whip the cream until stiff, while pouring in 2 packets of vanillin sugar. Mix quark, lemon juice and 75 g sugar.
3
Spread cherry compote on top. Let cool down. Put 50 g almonds on the compote. Soak the gelatine in cold water. Whip the cream until stiff, while pouring in 2 packets of vanillin sugar. Mix quark, lemon juice and 75 g sugar. Squeeze the gelatine and dissolve over a mild heat. Stir in 3 tablespoons of the quark mixture, then stir into the remaining quark. Fold in the cream and spread on the compote. Chill for about 5 hours. Crumble the meringue coarsely. Just before serving, warm up the meringue and spread it on the cake. Press the meringue pieces and the rest of the almonds onto the cake and onto the edge. Dust with icing sugar
4
Stir in 3 tablespoons of the quark mixture, then stir into the remaining quark. Fold in the cream and spread on the compote. Chill for about 5 hours. Crumble the meringue coarsely. Just before serving, warm up the meringue and spread it on the cake. Press the meringue pieces and the rest of the almonds onto the cake and onto the edge. Dust with icing sugar
5
waiting time approx. 6 hours