Cherry Crunch Cuts

Name: Cherry Crunch Cuts
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 7-10 Tbsp Grease; 300 g white couverture; 25 g white plate-fat or butter; 125 g Cornflakes; 500 g (720 ml) sweet cherries or 1 glass of cherries; 500 g Mascarpone; 500 g Low-fat curd; 75 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated peel and 3 tablespoons juice of 1/2 organic lemon; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
300 g white couverture
25 g white plate-fat or butter
125 g Cornflakes
500 g (720 ml) sweet cherries or 1 glass of cherries
500 g Mascarpone
500 g Low-fat curd
75 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated peel and 3 tablespoons juice of 1/2 organic lemon
baking paper

Directions

1
Place a piece of baking paper on the bottom of a square (24 x 24 cm) or round springform pan (26 cm Ø) and clamp it in the pan. Grease the bottom of the springform pan a little.
2
Finely chop the couverture and melt in a hot water bath with white plate-grease. Mix in the cornflakes thoroughly. Using a good 1/4 cornflakes mixture with 2 teaspoons, place 8 small heaps of crunchy crumbs on a piece of baking paper and allow to dry.
3
Spread the rest of the mixture as a cake base in the mould and press it down with your hands. Chill for about 1 hour.
4
Put about 8 cherries aside for decoration. Wash the remaining cherries, remove the stalks and stone them. Carefully remove the cake base from the springform pan, place it on a cake plate and close the edge of the pan again.
5
Stir mascarpone, quark, sugar, vanillin sugar, lemon peel and lemon juice only briefly so that the cream remains thick and creamy. Spread about 1/3 of the cream on the crispy base. Spread the cherries on top.
6
Spread the rest of the cream over the top. Leave to cool for at least 4 hours.
7
Wash the remaining cherries, dab dry and possibly stone them. Remove the cake from the rim of the mould and cut into pieces. Decorate half of the pieces with the cherries and the rest with crunchy piles.