Festive cherry-mascarpone cake

Name: Festive cherry-mascarpone cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 150 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 100 g crushed almonds; 2 TEASPOONS Baking Powder; 1/8 l Milk; 1 glass (720 ml; separation weight: 460 g) Sour cherries; 30 g Cornstarch; 2 packages Vanillin sugar; 2 TABLESPOONS Amaretto (almond liqueur); 300 g Mascarpone (Italian cream cheese preparation); 150 g clotted cream; 100 g Whipped cream; 7-10 Tbsp Chocolate flakes; 7-10 Tbsp Mint leaves; 7-10 Tbsp Grease; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

150 g Butter or margarine
200 g Sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
100 g crushed almonds
2 TEASPOONS Baking Powder
1/8 l Milk
1 glass (720 ml; separation weight: 460 g) Sour cherries
30 g Cornstarch
2 packages Vanillin sugar
2 TABLESPOONS Amaretto (almond liqueur)
300 g Mascarpone (Italian cream cheese preparation)
150 g clotted cream
100 g Whipped cream
7-10 Tbsp Chocolate flakes
7-10 Tbsp Mint leaves
7-10 Tbsp Grease
baking paper

Directions

1
Cream fat, 150 g sugar and salt with the whisk of the hand mixer. Add the eggs one after the other and stir in. Mix flour, almonds and baking powder and stir in alternately with the milk.
2
Line a springform pan (26 cm Ø) at the bottom with baking paper and grease the rim. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 35 minutes.
3
Let it cool down on a cake rack. Meanwhile drain the cherries and collect the juice. Put 8 cherries aside for decorating. Mix starch and 5 tablespoons of cherry juice. Bring the rest of the juice, 1 packet of vanilla sugar and amaretto to the boil in a saucepan, remove from the heat and stir in the starch.
4
Bring to the boil again. Add the cherries and fold in. Let cool slightly. Remove the cake base from the mould and cut through horizontally once. Place a cake ring around the lower cake base.
5
Spread cherry compote over it. Place the second cake base on top and press down lightly. Leave to set in the fridge for about 1 hour. Mix mascarpone, sour cream, remaining sugar and vanillin sugar.
6
Spread the cake with this all around and refrigerate for another 30 minutes. Whip the cream until stiff and fill into a piping bag with a star-shaped spout. Spray the cream tuffs onto the cake and decorate with the remaining cherries, chocolate flakes and mint as desired.
7
Results in about 16 pieces.