Cherry cake with advocaat cream

Name: Cherry cake with advocaat cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 4 Eggs (size M); 1 package Vanillin sugar; 150 g + 2 tablespoons sugar; 40 g Cornstarch; 60 g Flour; 3 TABLESPOONS Cocoa powder; 1 glass (720 ml) Sour cherries; 1 package Pudding powder "vanilla flavor" for cooking; 5 sheets Gelatine; 500 g Mascarpone; 150 ml Egg liqueur; 650 g Whipped cream; 1 package Cream stabiliser; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

4 Eggs (size M)
1 package Vanillin sugar
150 g + 2 tablespoons sugar
40 g Cornstarch
60 g Flour
3 TABLESPOONS Cocoa powder
1 glass (720 ml) Sour cherries
1 package Pudding powder "vanilla flavor" for cooking
5 sheets Gelatine
500 g Mascarpone
150 ml Egg liqueur
650 g Whipped cream
1 package Cream stabiliser
baking paper

Directions

1
Separate eggs. Beat the egg whites, vanillin sugar and 100 g sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Carefully fold in starch, flour and cocoa. Line the bottoms of two springforms (18 cm Ø and 28 cm) with baking paper.
2
Pour the sponge mixture into the moulds at the same height and smooth it down. Bake side by side in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes. Take out, turn onto a cake rack, remove baking paper, let the cake cool down.
3
Place a large cake base on a cake plate and place a cake ring (18 cm Ø) in the middle of it. Drain the cherries and collect the juice. Mix 4 tbsp. juice with pudding powder. Boil up the remaining juice and 2 tbsp. sugar in a small pot.
4
Stir the pudding powder into the juice and simmer for about 1 minute. Add the cherries, stir, place in the cake ring and smooth down. Place a small base on top and chill for about 1 hour.
5
Soak gelatine in cold water. Mix mascarpone and 50 g sugar, 75 ml advocaat. Squeeze gelatine, dissolve and mix with 4 tbsp. mascarpone, stir into the remaining mascarpone cream. Whip 400 g cream until stiff.
6
When the mascarpone cream begins to set, fold in the cream. Carefully loosen and clean the cake ring and place it around the large base. Pour in the mascarpone cream and smooth it down. Chill for at least 2 hours.
7
Carefully remove the cake from the ring. Whip 250 g of cream until stiff, allowing the cream setting agent to trickle in. Stir in 50 ml advocaat. Spread the cake loosely with the advocaat cream. Spread 25 ml advocaat on top.