Cherry and marzipan cake à la Donauwelle
easy
75 mins
75 mins
Ingredients
- 1 glass (370 ml) Morello cherries
- 125 g Butter
- 125 g + 4 tablespoons sugar
- 3 Eggs (size M)
- 200 g Flour
- 1/2 package Baking Powder
- 1 coated tablespoon cocoa powder
- 2 TABLESPOONS Milk
- 14 Marzipan potatoes
- 3 sheets Gelatine
- 500 g Low-fat curd
- 1 package Bourbon vanilla sugar
- 150 g Whipped cream
- 75 g Dark chocolate coating
- 10 g Coconut oil
- 7-10 Tbsp Fat and flour
Directions
- 1
Drain the cherries in a sieve. Cream butter and 125 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Spread half of the dough into a greased springform pan (26 cm Ø) sprinkled with flour
- 2
Stir the cocoa and milk into the rest of the dough, spread carefully on the light-coloured dough. Spread drained cherries and marzipan potatoes on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes, remove from oven and leave to cool in the mould for approx. 1 hour
- 3
Soak gelatine in cold water. Mix quark, vanilla sugar and 4 tablespoons of sugar. Whip the cream with the whisks of the hand mixer until stiff. Dissolve gelatine, stir in 3 tbsp. quark, stir into the remaining quark, fold in cream. Remove the cake from the tin and surround with a cake ring. Spread the quark cream on the cake and refrigerate for about 1 hour
- 4
Coarsely chop the chocolate coating and coconut oil and melt over a warm water bath. Spread the couverture evenly on the cake, let it stand for a short time. Loosen the cake ring and wave the couverture with a cake comb. Refrigerate the cake for another 15 minutes until the icing is firm. Cut the cake into 12 pieces
- 5
waiting time approx. 2 1/4 hours
Nutrition Facts
390 kcal
43 g
19 g
11 g
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