Cherry cake with mascarpone cream

Name: Cherry cake with mascarpone cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 150 g + 75 g + 1 teaspoon sugar; 3 packages Vanillin sugar; 50 g Flour; 30 g Cornstarch; 2 heaped tablespoons (30 g) Cocoa; 1 coated Tsp Baking Powder; 8 TABLESPOONS cherry brandy; 3 sheets white gelatine; 250 g Mascarpone; 500 g Low-fat curd; 250 g Whipped cream; 500 g fresh cherries + 1/4 l cherry nectar; 7-10 Tbsp or 1 jar (720 ml) of cherries; 1 package red glaze; 20 g Milk chocolate; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

3 Eggs (Gr. M)
7-10 Tbsp Salt
150 g + 75 g + 1 teaspoon sugar
3 packages Vanillin sugar
50 g Flour
30 g Cornstarch
2 heaped tablespoons (30 g) Cocoa
1 coated Tsp Baking Powder
8 TABLESPOONS cherry brandy
3 sheets white gelatine
250 g Mascarpone
500 g Low-fat curd
250 g Whipped cream
500 g fresh cherries + 1/4 l cherry nectar
7-10 Tbsp or 1 jar (720 ml) of cherries
1 package red glaze
20 g Milk chocolate
7-10 Tbsp Icing sugar
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, adding 150 g sugar and 1 vanillin sugar. Fold in the egg yolks one by one. Sift flour, starch, cocoa and baking powder on top and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down
2
Cut the sponge in half horizontally. Close the cake ring around the lower base. Sprinkle the bottom with cherry brandy. Soak gelatine in cold water. Mix mascarpone, quark, 75 g sugar and 2 vanilla sugars briefly. Squeeze the gelatine, dissolve at low heat. Stir in 3 tbsp. cream, then stir into the rest of the cream. Chill for about 10 minutes until it starts to gel. Whip cream until stiff, fold in
3
Spread 12 creams on the bottom shelf, place 2nd shelf on top. Spread with the rest of the cream. Chill for at least 2 hours.
4
Wash the cherries and, except for a few for decoration, remove the stalks and stones. Pile on the cake, leaving 2 cm free around the edge. Mix the icing powder and 1 teaspoon sugar. Stir in 1/4 l cherry nectar. Bring to the boil briefly while stirring. Spread on the cherries. Chill for about 2 hours. Peel off the chocolate with the peeler. Decorate the cake with the rest of the cherries, rolls and icing sugar