Cheese cream and cherry cake

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of water with the whisks of the hand mixer until stiff. Finally, add 100 g sugar, 1 packet of vanillin sugar and salt. Add egg yolks one after the other and fold in. Mix flour, starch and baking powder, sieve onto the egg foam and carefully stir in. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Add the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Let the sponge cake cool down in the tin on a cake rack for approx. 2 hours

2. 2

   Wash 500 g cherries, drain well and stone them. Place the cherries on a sieve, drain and collect the juice. Put the cherry juice into a screw glass and chill. Soak gelatine in cold water. Remove the sponge base from the mould and cut through horizontally so that the lower base is slightly thicker than the upper one. Place the lower base on a plate. Stir cherry jam briefly and spread on the sponge cake base. Cover the base with a cake ring

3. 3

   Wash the limes hot, dab dry and finely grate the peel. Squeeze the limes. Whip 400 g cream until stiff and chill. Mix quark, 125 g sugar, 1 sachet vanilla sugar, lime juice and grated zest. Squeeze the gelatine, dissolve and mix with approx. 2 tbsp. quark cream and stir into the rest of the cream. Fold in the cream. Spread half of the cream on the coated sponge cake base and smooth it down. Place cherries as a single layer on top. Spread with the rest of the cream and cover with the top sponge cake base. It is best to keep the cake cold overnight

4. 4

   Wash 1 kg cherries, drain well and stone them. Put the cherries on a sieve, drain and collect the juice. Spread half the cherries on the cake. Fill up the whole collected cherry juice (also from the day before) with cherry nectar to 500 ml. Mix the cake glaze, 4 tbsp. sugar and juice in a pot according to the instructions on the packet and bring to the boil. Spread half the glaze evenly on the cherries. Immediately cover with the remaining cherries and cover with the remaining glaze. Allow to cool slightly, then chill for about 1 hour

5. 5

   Roast the flaked almonds in a pan without fat, take them out immediately and let them cool down. Whip 200 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread the rim with the cream. Press the flaked almonds to the edge. Keep the cake cold until serving

6. 6

   waiting time approx. 15 hours

Nutrition Facts

KCAL
380 kcal

CARBS
50 g

FATS
16 g

PROTEINS
9 g