Festive cherry tiramisu cake

Ingredients

Directions

1. 1

   Mix espresso powder and 2 tablespoons of hot water. Separate the eggs. Beat egg whites until stiff. Gradually add 75 g sugar, 1 packet of vanillin sugar and salt. Fold in the egg yolks.

2. 2

   Add the espresso and stir in. Mix flour, baking powder and starch, sieve onto the egg mixture and carefully fold in. Pour the dough into a springform pan (26 cm Ø) lined with baking paper at the bottom, smooth it down and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-18 minutes.

3. 3

   Remove from the oven and let it cool down on a grid. In the meantime, drain the cherries and collect the juice. Remove the base from the pan, remove the baking paper and cut off 1/3 of the base horizontally and crumble it.

4. 4

   Place the cake base on a cake plate and place a cake ring around it. Fill up the cherry juice with water to 1/2 litre. Stir 4 tablespoons of liquid, 40 g sugar and pudding powder until smooth. Bring the remaining liquid to the boil in a pot, stir in the pudding powder and bring to the boil.

5. 5

   Add cherries and season with 2 tablespoons of liqueur. Spread the stewed cherries on the dough base and let it cool down. In the meantime whip cream until stiff. Mix mascarpone, quark, remaining vanilla sugar, remaining sugar, lemon juice and remaining liqueur with the whisks of the hand mixer.

6. 6

   Fold in the cream. Spread the cream evenly on the cherry compote. Spread dough crumbs on the cream. Put the cake in a cool place for about 3 hours. Mix icing sugar and cocoa and dust the cake with it before serving.

7. 7

   Results in about 12 pieces.