Cherry Mascarpone Slices

Name: Cherry Mascarpone Slices
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 200 g Dark chocolate; 10 Eggs (size M); 150 g soft butter or margarine; 325 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 450 g ground hazelnuts; 1 package Baking Powder; 4 TABLESPOONS Rum; 9 sheets Gelatine; 1 kg Low-fat curd; 750 g Mascarpone; 1.5 kg Sour cherries; 2 packages red, unsugared cake glaze; 250 ml Cherry nectar; 200 g Whipped cream; 7-10 Tbsp Chocolate rolls; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

200 g Dark chocolate
10 Eggs (size M)
150 g soft butter or margarine
325 g Sugar
1 pinch Salt
2 packages Vanillin sugar
450 g ground hazelnuts
1 package Baking Powder
4 TABLESPOONS Rum
9 sheets Gelatine
1 kg Low-fat curd
750 g Mascarpone
1.5 kg Sour cherries
2 packages red, unsugared cake glaze
250 ml Cherry nectar
200 g Whipped cream
7-10 Tbsp Chocolate rolls
7-10 Tbsp Fat and flour

Directions

1
Chop the chocolate, melt it over a hot water bath, let it cool down. Separate eggs. Cream fat, 150 g sugar, salt and 1 packet of vanilla sugar with the whisks of the hand mixer. Stir in the egg yolks one after the other. Stir in chocolate. Mix nuts and baking powder and stir in alternately with rum. Beat the egg whites in a very large fat-free mixing bowl until stiff and fold in portions. Grease a fat pan (32 x 38 cm) and sprinkle with flour.
2
Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove from the oven, place on a rack and let cool off. Cut the dough into 2 rectangles (each 32 x 19 cm). Place rectangles on 2 large boards. Soak the gelatine in cold water. Mix quark, mascarpone, 1 packet of vanillin sugar and 125 g sugar. Squeeze the gelatine and melt it at low heat. Stir 2 tablespoons of cream into the gelatine. Then stir everything into the rest of the cream. Spread evenly on the cake bases in equal parts. Chill for about 3 hours. Wash the cherries, put some aside for decoration. Remove the stalks and stones from the remaining cherries. Spread the cherries on the cream.
3
Stir 2 tablespoons of cream into the gelatine. Then stir everything into the rest of the cream. Spread evenly on the cake bases in equal parts. Chill for about 3 hours. Wash the cherries, put some aside for decoration. Remove the stalks and stones from the remaining cherries. Spread the cherries on the cream. Mix cake glaze powder and 50 g sugar. Mix with juice and 250 ml water. Bring to the boil while stirring. Spread evenly over both cakes. Refrigerate for another 45 minutes. Then cut into about 30 pieces. Whip cream until stiff. Decorate the cake with cream, set aside cherries and chocolate rolls
4
Mix cake glaze powder and 50 g sugar. Mix with juice and 250 ml water. Bring to the boil while stirring. Spread evenly over both cakes. Refrigerate for another 45 minutes. Then cut into about 30 pieces. Whip cream until stiff. Decorate the cake with cream, set aside cherries and chocolate rolls