Cherry Punch Cake
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp :
- 125 g Butter or margarine
- 180 g Sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 150 g Flour
- 25 g Cornstarch
- 2 TEASPOONS Baking Powder
- 250 g Whipped cream
- 5 sheets Gelatine
- 1 glass (720 ml) Sour cherries
- 1 small stick of cinnamon
- 1 (2 g) Bag of spice for mulled wine (Glühfix)
- 250 g Mascarpone (Italian cream cheese)
- 250 g Low-fat curd
- 1 TEASPOON ground cinnamon
- 1 package Cream stabiliser
- 7-10 Tbsp Cinnamon and Mint
- baking paper
Directions
- 1
Cream soft fat, 100 g sugar and salt. Stir in eggs one after the other. Mix flour, cornstarch and baking powder and gradually stir in 5 tablespoons of cream
- 2
Line the bottom of a springform pan (24 cm Ø) with baking paper. Smooth the dough in it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let the base cool down
- 3
Soak gelatine in cold water. Drain the cherries. Collect the juice, add 30 g sugar and cinnamon and bring to the boil. Let the spice bag steep in it for about 5 minutes. Remove spices. Squeeze the gelatine and dissolve in the warm juice. Fold in the cherries, except some for decoration. Chill the compote until it begins to gel
- 4
Cover the cake with a cake ring. Spread the compote on it and put it in a cool place for about 2 hours. Stir mascarpone, quark, cinnamon and remaining sugar until smooth. Whip the cream until stiff, pour in the cream firming agent and fold in. Spread the cinnamon cream on the compote in waves. Decorate with the rest of cherries, cinnamon and mint
Nutrition Facts
430 kcal
39 g
26 g
8 g
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