Cherry and mascarpone cake

Name: Cherry and mascarpone cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 2 Glasses (720 ml each) Cherries; 100 g Butter or margarine; 1 pinch Salt; 175 g Sugar; 2 packages Vanillin sugar; 5 Eggs (size M); 150 g Flour; 1 1/2 TSP. Baking Powder; 2-3 TABLESPOONS Milk; 200 g Double cream cream cheese; 250 g Mascarpone; 250 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Whipped cream, cherry and mint

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

2 Glasses (720 ml each) Cherries
100 g Butter or margarine
1 pinch Salt
175 g Sugar
2 packages Vanillin sugar
5 Eggs (size M)
150 g Flour
1 1/2 TSP. Baking Powder
2-3 TABLESPOONS Milk
200 g Double cream cream cheese
250 g Mascarpone
250 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
1-2 TEASPOONS Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Whipped cream, cherry and mint

Directions

1
Pour the cherries into a sieve and drain very well. Whisk the fat, salt, 75 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until foamy. Add 2 eggs one after the other and stir in.
2
Mix flour and baking powder and stir in alternately with the milk. Put cream cheese, mascarpone, quark, 100 g sugar, 1 sachet vanilla sugar, 3 eggs and pudding powder in a mixing bowl and mix with the whisk.
3
Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour, spread 1/3 of the drained cherries on top and press lightly into the base. Pour half of the cream cheese mixture on top, spread the second third of the cherries on top, add the remaining cream cheese mixture and cover with the rest of the cherries.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. If necessary, carefully cover the cake with aluminium foil 15 minutes before the end of the baking time. Remove from the oven, place on a rack and allow to cool.
5
Then remove from the mould. Dust the rim with icing sugar. Serve on a cake plate decorated with a blob of cream, cherry and mint.