Cherry and cheese cream cake

Name: Cherry and cheese cream cake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g + 125 g + 2 tablespoons sugar; 3 packages Vanillin sugar; 75 g Flour; 50 g Cornstarch; 1 heaped Tsp baking powder; 500 g + 1 kg sweet cherries; 7 sheets white gelatine; 200 g cherry jam; 400 g + 200 g whipped cream; 500 g Low-fat curd; 7-10 Tbsp grated peel and 6 tablespoons juice of 2 organic limes; 400 ml Cherry nectar; 2 packages red glaze; 60–75 g flaked almonds; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

3 Eggs (Gr. M)
7-10 Tbsp Salt
100 g + 125 g + 2 tablespoons sugar
3 packages Vanillin sugar
75 g Flour
50 g Cornstarch
1 heaped Tsp baking powder
500 g + 1 kg sweet cherries
7 sheets white gelatine
200 g cherry jam
400 g + 200 g whipped cream
500 g Low-fat curd
7-10 Tbsp grated peel and 6 tablespoons juice of 2 organic limes
400 ml Cherry nectar
2 packages red glaze
60–75 g flaked almonds
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. water and 1 pinch of salt until stiff, while adding 100 g sugar and 1 packet of vanilla sugar. Beat the egg yolks separately.
2
Sift flour, starch and baking powder on top, fold in and spread into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Leave to cool in the mould.
3
Wash 500 g of cherries, remove stalks and stones. Drain well in a sieve, collecting the juice. Chill the cherry juice. Soak gelatine in cold water. Cut the bottom of the cake horizontally so that the bottom is slightly thicker than the top.
4
Close a cake ring around the lower cake base. Spread with jam.
5
Whip 400 g cream until stiff. Mix quark, 125 g sugar, 1 sachet vanilla sugar, lime zest and juice. Squeeze the gelatine and dissolve at low heat.
6
Stir in 2 tablespoons of quark cream, then stir into the rest of the cream. Fold in the cream. Spread half the cream on the cake. Cover with pitted cherries. Spread the rest of the cream on top, smooth it down. Place the top cake layer on top.
7
Keep it cold overnight.
8
Wash, stalk and stone 1 kg cherries. Drain in a sieve, collecting the juice. Spread half the cherries on the cake. Fill up the whole cherry juice with nectar on 1⁄2 l. Mix the cake glaze powder and 2 tbsp. sugar.
9
Stir in cherry juice bit by bit. Bring to the boil briefly while stirring. Spread half the glaze on the cherries. Cover immediately with the remaining cherries and spread the rest of the glaze on top (if it is too firm, warm it up again briefly if necessary).
10
Approx. 1 1⁄2 Leave to cool for approx. 1 hour.
11
Roast the almonds without fat, let them cool down. Remove the cake from the cake ring. Whip 200 g cream until stiff, while pouring in 1 sachet of vanilla sugar. Spread the cake rim with it. Press the almonds.