Cherry cubes with mascarpone cream

Name: Cherry cubes with mascarpone cream
Cook time: 40 min
Total time: 40 min
Yield: 40
Ingredients: 5 Eggs (size M); 270 g Sugar; 140 g Flour; 40 g Cocoa; 1 TEASPOON Baking Powder; 250 g Low-fat curd; 700 g Mascarpone; 2 packages Vanillin sugar; 1 TABLESPOON Cornstarch; 1 glass (720 ml) Sour cherries; 7-10 Tbsp Sugar; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 40

5 Eggs (size M)
270 g Sugar
140 g Flour
40 g Cocoa
1 TEASPOON Baking Powder
250 g Low-fat curd
700 g Mascarpone
2 packages Vanillin sugar
1 TABLESPOON Cornstarch
1 glass (720 ml) Sour cherries
7-10 Tbsp Sugar
baking paper

Directions

1
Beat the eggs and 150 g sugar with the whisk of the hand mixer until creamy. Mix flour, cocoa and baking powder. Sieve several portions onto the egg mixture and fold in. Spread on a baking tray (approx. 36 x 41 cm) lined with baking paper.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the 2nd rack from below for approx. 20 minutes. Turn the sponge onto a cloth sprinkled with sugar, remove the baking paper, let the sponge cool down.
3
Whip the quark, mascarpone, vanillin sugar and 80 g sugar until creamy. Spread the cream on the sponge cake and chill. Stir starch with 2 tbsp. water until smooth. Place the cherries in a sieve, collecting the juice.
4
Bring juice and 40 g sugar to the boil in a small pot. Stir in starch and let it simmer for about 2 minutes, add cherries, remove from the heat. Let the compote cool down.
5
Cut sponge cake base with mascarpone cream into cubes, decorate with cherry compote and serve.