Cherry cake with mascarpone curd cream

Name: Cherry cake with mascarpone curd cream
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 150 g + 2 teaspoons sugar; 75 g Flour; 25 g Cornstarch; 10 g dark cocoa powder; 1 TEASPOON Baking Powder; 1 glass (720 ml) Morello cherries; 500 g Mascarpone; 500 g Low-fat curd; 4 TABLESPOONS Marashino Liqueur; 1 package red cake glaze powder; 2 stem(s) Mint; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
150 g + 2 teaspoons sugar
75 g Flour
25 g Cornstarch
10 g dark cocoa powder
1 TEASPOON Baking Powder
1 glass (720 ml) Morello cherries
500 g Mascarpone
500 g Low-fat curd
4 TABLESPOONS Marashino Liqueur
1 package red cake glaze powder
2 stem(s) Mint
7-10 Tbsp Grease

Directions

1
Separate eggs for the floor. Beat the egg whites and 2 tablespoons of cold water until stiff, add vanillin sugar, salt and 75 g sugar. Stir in the egg yolks one after the other. Mix flour, starch, cocoa and baking powder, sieve portions onto the egg mixture and fold in. Pour into a well-greased fruit cake tin (upper Ø 27 cm, lower Ø 23 cm, edge height approx. 4 cm), smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes.
2
Remove from the oven, place on a rack and let cool for about 5 minutes. Then turn out of the mould. Let cool off. Place the cherries in a sieve and drain. Mix mascarpone, quark, marashino and 75 g sugar. Pour cream into the middle of the cold sponge cake and spread. Chill the cake for about 2 hours. Put the cherries on a piece of kitchen paper and dab dry a little. After about 45 minutes, cover the cake with the cherries and put it back in the fridge. After 2 hours, mix the cake glaze powder, 2 level teaspoons of sugar and 250 ml cold water. Bring to the boil while stirring and pour over the cherries.
3
Pour cream into the middle of the cold sponge cake and spread. Chill the cake for about 2 hours. Put the cherries on a piece of kitchen paper and dab dry a little. After about 45 minutes, cover the cake with the cherries and put it back in the fridge. After 2 hours, mix the cake glaze powder, 2 level teaspoons of sugar and 250 ml cold water. Bring to the boil while stirring and pour over the cherries. Refrigerate the cake for another 20 minutes, then cut into 12 pieces. Wash the mint, dab dry and decorate the cake with the leaves