Cherry cake with marzipan crumbles
easy
75 mins
75 mins
Ingredients
- 1,75 kg Cherries
- 650 ml Cherry nectar
- 200 ml Grenadine (pomegranate syrup)
- 2 packages Vanillin sugar
- 90 g Cornstarch
- 200 g Marzipan raw mass
- 300 g Butter
- 165 g Sugar
- 500 g Flour
- 2 Eggs (size M)
- 500 g cream quark (40 % fat)
- 7-10 Tbsp Mint
- 7-10 Tbsp Cling film
- 7-10 Tbsp Grease
Directions
- 1
Wash and stone the cherries. Bring 500 ml nectar, grenadine and 1 sachet of vanilla sugar to the boil. Add the cherries and simmer for 3-4 minutes. Stir 75 g starch and 150 ml nectar until smooth. Remove from heat, stir in the starch. Let simmer for about 1 minute while stirring.
- 2
Cover compote directly with foil and set aside. For the crumbles, coarsely grate marzipan. Put butter in pieces, marzipan, 125 g sugar, flour and 1 egg in a bowl. Use the dough hook of the hand mixer to knead the marzipan into crumbles. Grease the fat pan of the oven (32 x 39 cm). Put about 3/4 of the crumbles on top and press to a flat bottom. For the cheese mixture, mix curd, 1 packet of vanillin sugar, 40 g sugar, 1 egg and 15 g starch until smooth. Stir the cherries until smooth and spread on the base, smooth it down. Spread the cheese mixture in patches on top. Sprinkle with the remaining crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 35-40 minutes.
- 3
Put about 3/4 of the crumbles on top and press to a flat bottom. For the cheese mixture, mix curd, 1 packet of vanillin sugar, 40 g sugar, 1 egg and 15 g starch until smooth. Stir the cherries until smooth and spread on the base, smooth it down. Spread the cheese mixture in patches on top. Sprinkle with the remaining crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 35-40 minutes. Let cool on a cake rack. Cut into pieces and decorate with mint
- 4
2 hours waiting time
Nutrition Facts
360 kcal
47 g
16 g
7 g
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