Cherry and mascarpone cake

Name: Cherry and mascarpone cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 Eggs (size M); 190 g Sugar; 5-6 drops of baking oil bitter almond; 40 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 50 g ground almonds (without skin); 1 glass (720 ml) Sour cherries; 7-10 Tbsp peel of 1/2 untreated lemon; 250 g Mascarpone; 7-10 Tbsp (Italian double cream cheese); 250 g Low-fat curd; 2 packages Vanillin sugar; 30 g Pistachios; 7-10 Tbsp cores; 350 g Whipped cream; 18 Jelly-Belly's; 7-10 Tbsp Marzipan bunny and balm leaves; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 Eggs (size M)
190 g Sugar
5-6 drops of baking oil bitter almond
40 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
50 g ground almonds (without skin)
1 glass (720 ml) Sour cherries
7-10 Tbsp peel of 1/2 untreated lemon
250 g Mascarpone
7-10 Tbsp (Italian double cream cheese)
250 g Low-fat curd
2 packages Vanillin sugar
30 g Pistachios
7-10 Tbsp cores
350 g Whipped cream
18 Jelly-Belly's
7-10 Tbsp Marzipan bunny and balm leaves
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of water with the whisk of the hand mixer until stiff, adding 100 g sugar. Beat the egg yolk and bitter almond oil into it. Mix the flour, 40 g starch and baking powder, sieve onto the egg foam.
2
Add the almonds and carefully fold in. 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: 175 °C/ gas: level 2) for 25-30 minutes.
3
Let the sponge cake cool on a cake rack, remove from the mould and cut through once. Place a cake ring around the lower cake base. Drain the cherries on a sieve and collect the juice.
4
Stir the rest of the cornflour and about 6 tablespoons of cherry juice until smooth. Boil up the rest of the juice, lemon peel and 2 tablespoons (30 g) of sugar. Stir cornflour into the boiling juice, bring to the boil again briefly and remove the lemon peel.
5
Fold in the cherries. Remove 6-8 nice cherries and put aside. Spread the stewed cherries evenly on the lower sponge cake base. Let it cool down. Mix mascarpone, quark, 50 g sugar and vanillin sugar well.
6
Put mascarpone cream on the cherries and smooth it down. Cover with the top sponge cake and refrigerate for about 1 hour. In the meantime chop the pistachios finely. Whip cream and remaining sugar until stiff.
7
Put approx. 1/3 of the cream in a piping bag with a large perforated spout. Remove the cake from the cake ring and spread the remaining cream all around. Decorate with thick cream tuffs. Sprinkle the cake and tuffs with pistachios.
8
Tuffs alternate with the remaining cherries and jelly bells. Decorate the centre of the cake with marzipan bunnies and lemon balm leaves as desired. Makes about 12 pieces.