Cherry tiramisu cake

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 4 Eggs (Gr. M)
  • 125 g + 175 g sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 100 g flour, 50 g cornstarch
  • 1 TEASPOON Baking Powder
  • 500 g (720 ml) fresh or 1 glass
  • 7-10 Tbsp Sweet/sour cherries
  • 750 g Low-fat curd
  • 750 g Mascarpone (Italian cream cheese)
  • 4 TABLESPOONS Lemon juice
  • 2-3 TABLESPOONS Amaretto liqueur
  • 25 Sponge fingers (alternatively sponge fingers
  • 7-10 Tbsp or other tender biscuits)
  • 1-2 TABLESPOONS Cocoa
  • 7-10 Tbsp Cherries and balm
  • to decorate, baking paper

Directions

  1. 1

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites until stiff, adding 125 g sugar, 1 packet of vanillin sugar and salt. Beat in the egg yolks one by one. Sift the flour, starch and baking powder into it and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Allow to cool down

  2. 2

    Wash, stalk and stone the cherries. Mix quark, mascarpone, 175 g sugar, 1 sachet vanillin sugar and lemon juice. Chill a good 1/4 of the mascarpone cream. Fold the cherries into the rest of the cream

  3. 3

    Cut through the bottom 1 x horizontally. Place the cake ring or the edge of the cake tin around the bottom cake base. Sprinkle the lower cake base with liqueur. Spread cherry-masarpone cream on top. Place the 2nd cake base on top. Chill the cake for about 1 hour.

  4. 4

    Spread the cake with the rest of the cream, up to 1 tsp. Press the sponge cake tongues to the cake edge. Chill for about 30 minutes. Shortly before serving, dust with cocoa and decorate with the rest of mascarpone cream etc.

Nutrition Facts

KCAL
410 kcal
CARBS
37 g
FATS
22 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes