Chocolate and almond cake

Name: Chocolate and almond cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g Butter or margarine; 80 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 50 ml Milk; 150 g Flour; 2 coated tablespoon cocoa; 11/2 TSP Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 1 glass (720 ml) Sour cherries; 150 g Marzipan raw mass; 375 g Low-fat curd; 3/8 l Milk; 1 package Almond-flavoured pudding powder; 40 g Sugar; 50 g white couverture; 50 g Whole milk couverture; 250 g Whipped cream; 1 package Vanillin sugar; 1 TEASPOON Cocoa powder

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

125 g Butter or margarine
80 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
50 ml Milk
150 g Flour
2 coated tablespoon cocoa
11/2 TSP Baking Powder
7-10 Tbsp Fat and breadcrumbs
1 glass (720 ml) Sour cherries
150 g Marzipan raw mass
375 g Low-fat curd
3/8 l Milk
1 package Almond-flavoured pudding powder
40 g Sugar
50 g white couverture
50 g Whole milk couverture
250 g Whipped cream
1 package Vanillin sugar
1 TEASPOON Cocoa powder

Directions

1
Cream fat, sugar and vanillin sugar. Add eggs and milk one after the other and mix. Mix flour, cocoa and baking powder and finally stir in briefly. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down.
2
Bake in the preheated oven (electric: 175 °C / gas: level 2) for 15-20 minutes. Let the cake cool down on a cake rack. Drain cherries well on a sieve. Dice marzipan and mix with the quark.
3
Stir 4 tablespoons of milk, almond pudding and sugar until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Let the pudding cool down for about 5 minutes, then stir in the quark mixture.
4
Cut the chocolate base once and place a cake or springform pan rim around the bottom half. Spread half of the cream on the base and cover with cherries, except for about 12 pieces for decoration.
5
Spread with the rest of the cream and cover with the second base. Put the cake in a cool place for about 2 hours. In the meantime, melt the white and whole milk couverture each on a hot water bath. Place 2 marble or porcelain plates in the freezer or refrigerator for a short time.
6
Spread a thin layer of Küvertüre on top and let it set. Then scrape thin curls with a wide spatula and put in a cool place. Whip cream and vanilla sugar until stiff. Remove the cake from the tin and spread the cream all around.
7
Sprinkle with cherries and chocolate rolls and keep cool until serving. Sprinkle with cocoa just before serving.