Gingerbread and cherry cake

Name: Gingerbread and cherry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Butter or margarine; 150 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Flour; 1 heaped Tsp baking powder; 5 TABLESPOONS Milk; 1 TABLESPOON Gingerbread spice; 4 TABLESPOONS strong coffee; 1 glass (720 ml) Cherries; 30 g Cornstarch; 1 Cinnamon stick; 250 g Low-fat curd and mascarpone; 250 g Whipped cream; 150 g Dark chocolate; 7-10 Tbsp Mint and cocktail cherries; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Butter or margarine
150 g Sugar
2 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
150 g Flour
1 heaped Tsp baking powder
5 TABLESPOONS Milk
1 TABLESPOON Gingerbread spice
4 TABLESPOONS strong coffee
1 glass (720 ml) Cherries
30 g Cornstarch
1 Cinnamon stick
250 g Low-fat curd and mascarpone
250 g Whipped cream
150 g Dark chocolate
7-10 Tbsp Mint and cocktail cherries
baking paper

Directions

1
Cream fat, 75 g sugar, 1 packet of vanilla sugar and salt with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the fat-egg mixture alternating with the milk and the gingerbread spice. Line a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Let cool on a cake rack.
2
Remove from the tin and place a cake ring around the base. Drizzle with coffee. Drain the cherries, collecting the juice. Mix starch and 3 tablespoons of juice. Put the rest of the juice, 25 g sugar and cinnamon stick into a pot and bring to the boil. Let it simmer for about 5 minutes. Take out the cinnamon stick. Bind the juice with the mixed starch. Boil up again while stirring. Fold in the cherries and spread on the cake base. Chill for about 30 minutes.
3
Take out the cinnamon stick. Bind the juice with the mixed starch. Boil up again while stirring. Fold in the cherries and spread on the cake base. Chill for about 30 minutes. Mix quark, mascarpone, 50 g sugar and 1 packet vanilla sugar with the whisk of the hand mixer. Whip the cream until stiff and fold in. Remove the cake ring and spread the cake all around with mascarpone cream. Peel the curls off the chocolate with a peeler. Sprinkle the chocolate curls all around the cake and chill for about 1 hour. Decorate with mint and cocktail cherries
4
Mix quark, mascarpone, 50 g sugar and 1 packet vanilla sugar with the whisk of the hand mixer. Whip the cream until stiff and fold in. Remove the cake ring and spread the cake all around with mascarpone cream. Peel the curls off the chocolate with a peeler. Sprinkle the chocolate curls all around the cake and chill for about 1 hour. Decorate with mint and cocktail cherries