Cherry cake with mint cream

Name: Cherry cake with mint cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Butter or margarine; 250 g + 3 tablespoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 225 g Flour; 100 g ground almonds without skin; 50 g + 2 tablespoons cornflour; 3 deleted Tsp Baking Powder; 1 glass (720 ml) Morello cherries; 250 g Mascarpone; 200 g Schmand; 300 g Whipped cream; 200 g Peppermint tablets; 20 g Cocktail cherries; 2 TABLESPOONS Mint syrup or mint liqueur; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Butter or margarine
250 g + 3 tablespoons sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
225 g Flour
100 g ground almonds without skin
50 g + 2 tablespoons cornflour
3 deleted Tsp Baking Powder
1 glass (720 ml) Morello cherries
250 g Mascarpone
200 g Schmand
300 g Whipped cream
200 g Peppermint tablets
20 g Cocktail cherries
2 TABLESPOONS Mint syrup or mint liqueur
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, 200 g sugar, vanillin sugar and salt. Stir in eggs bit by bit. Mix flour, almonds, 50 g cornstarch and baking powder and stir briefly into the fat mass. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Let the finished base rest in the pan for approx. 10 minutes.
2
Remove the base from the mould and let it cool down. In the meantime, drain the cherries and collect the juice. Boil up the juice with 2 tablespoons of sugar. Stir 2 tablespoons of starch with a little cold water until smooth and stir into the boiling juice. Bring to the boil again briefly and fold in the cherries. Close the edge of the springform pan around the base, place the compote on top and smooth it down. Chill for about 30 minutes. In the meantime mix mascarpone, sour cream and 50 g sugar. Beat 200 g cream until stiff. Coarsely chop the mint tablets and fold into the mascarpone cream with the cream. Spread the cream over the cherry compote and chill for about 3 hours.
3
Close the edge of the springform pan around the base, place the compote on top and smooth it down. Chill for about 30 minutes. In the meantime mix mascarpone, sour cream and 50 g sugar. Beat 200 g cream until stiff. Coarsely chop the mint tablets and fold into the mascarpone cream with the cream. Spread the cream over the cherry compote and chill for about 3 hours. Remove the springform ring. Whip 100 g cream until stiff, pour in 1 tablespoon of sugar. Spread the cake all around. Cut the cocktail cherries into small pieces. Decorate the cake with mint syrup or liqueur and cherries
4
Remove the springform ring. Whip 100 g cream until stiff, pour in 1 tablespoon of sugar. Spread the cake all around. Cut the cocktail cherries into small pieces. Decorate the cake with mint syrup or liqueur and cherries
5
waiting time approx. 3 1/2 hours