Cherry-cheese cream cake
easy
60 mins
60 mins
Ingredients
- 2 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 75 g + 100 g + 75 g sugar
- 75 g Flour
- 25 g Cornstarch
- 1 coated Tsp Baking Powder
- 500 g (720 ml) fresh cherries + 1/4 l cherry nectar or 1 glass of cherries
- 1 package Red Groats Powder "Raspberry
- 10 sheets white gelatine
- 750 g Low-fat curd
- 1 package Vanillin sugar
- 7-10 Tbsp grated peel and juice of 1 organic lemon
- 600 g Whipped cream
- 75-100 g flaked almonds
- 1-2 TEASPOONS liquid honey
- 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 and 1 pinch of salt until stiff, adding 75 g sugar. Beat the egg yolks separately. Sift flour, starch and baking powder on top and fold in. Brush into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 18 minutes. Cooling down
- 2
Wash, stalk and stone the cherries. Mix groats powder and 75 g sugar. Mix with 5 tablespoons of water. Boil 200 ml water and 1/4 l cherry nectar. Remove from heat. Stir in powder and bring to the boil briefly. Fold in cherries. Let cool down for about 15 minutes.
- 3
Soak the gelatine in cold water. Mix quark, 100 g sugar, vanillin sugar, lemon peel and juice. Squeeze the gelatine, dissolve at low heat. Stir in 3 tbsp. quark, then stir into the rest of the quark. Chill for 10 minutes until it begins to gel. Whip cream until stiff, fold in. Place the cake ring around the sponge cake. Spread the cream on top. Spread the cherries immediately on top so that they sink in easily. Chill for about 4 hours.
- 4
Roast the almonds without fat, let them cool down. Spread the sponge edge with honey. Press the almonds onto the edge of the cake. Dust with icing sugar
Nutrition Facts
320 kcal
31 g
16 g
10 g