Cheese cream cake (almond sponge cake) with cherry compote

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tbsp. cold water until stiff. Sprinkle 125 g sugar and 1 packet of vanilla sugar. Fold in the egg yolks bit by bit. Mix flour, almonds, starch and baking powder well and fold into the egg foam mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.

2. 2

   Remove the base, let it cool down for about 5 minutes and remove from the edge of the mould with a knife. Let the base cool down. Remove baking paper. Cut the biscuit 2x horizontally. Cut the upper cake base into 12 cake pieces. Drain the cherries in a sieve, collect the juice. Put 12 nice cherries aside. Place a clean springform pan rim or a cake ring around the lower cake base. Stir 5 tbsp. juice and pudding powder until smooth. Boil up the rest of the juice. Add the pudding powder and simmer for about 1 minute while stirring. Fold in the cherries and place on the cake base. Place the middle cake base on top, press down and chill. Soak gelatine in cold water. Mix quark, 2 tbsp. lemon juice, lemon zest, 100 g sugar and 1 packet of vanilla sugar until smooth. Whip 300 g cream until stiff.

3. 3

   juice and pudding powder until smooth. Boil up the rest of the juice. Add the pudding powder and simmer for about 1 minute while stirring. Fold in the cherries and place on the cake base. Place the middle cake base on top, press down and chill. Soak gelatine in cold water. Mix quark, 2 tbsp. lemon juice, lemon zest, 100 g sugar and 1 packet of vanilla sugar until smooth. Whip 300 g cream until stiff. Squeeze the gelatine, dissolve and mix with 2 tbsp. quark mixture. Stir into the remaining quark, fold in cream. Spread the cream on the middle cake base and smooth it down. Place cake base pieces on top. Chill for at least 6 hours, preferably overnight. Remove the cake from the edge of the mould with a knife and dust with icing sugar. Whip 100 g cream until stiff, fill into a piping bag with a perforated spout and spray 1 tuff on each cake piece. Sprinkle each tuff with a little hazelnut brittle and place 1 cherry on each tuff

4. 4

   Squeeze the gelatine, dissolve and mix with 2 tbsp. quark mixture. Stir into the remaining quark, fold in cream. Spread the cream on the middle cake base and smooth it down. Place cake base pieces on top. Chill for at least 6 hours, preferably overnight. Remove the cake from the edge of the mould with a knife and dust with icing sugar. Whip 100 g cream until stiff, fill into a piping bag with a perforated spout and spray 1 tuff on each cake piece. Sprinkle each tuff with a little hazelnut brittle and place 1 cherry on each tuff

5. 5

   waiting time approx. 8 hours