Fine cherry-mascarpone cake

Ingredients

Directions

1. 1

   For the base, pour the cherries into a sieve, drain well. Beat the fat, salt, 175 g sugar and 1 packet of vanillin sugar with the whisks of the hand mixer until foamy. Add the eggs one by one and stir in. Mix flour, starch, baking powder and nuts, add in 4 portions and stir in. Dust cherries with 1 tablespoon of flour and fold into the dough.

2. 2

   Fill the dough into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Take out of the oven, place on a rack and let cool. Remove from the mould and allow to cool. Then place the base on a cake plate and close a cake ring tightly around it. For the cream, mix quark, mascarpone, 75 g sugar, 1 sachet vanilla sugar and cinnamon. Spread the cream loosely on the base. Put in a cool place for about 3 hours. Loosen the cake ring.

3. 3

   Then place the base on a cake plate and close a cake ring tightly around it. For the cream, mix quark, mascarpone, 75 g sugar, 1 sachet vanilla sugar and cinnamon. Spread the cream loosely on the base. Put in a cool place for about 3 hours. Loosen the cake ring. Dust the cake with cinnamon as desired and decorate with cocktail cherries and mint

4. 4

   waiting time approx. 4 hours