Gingerbread cake with cherries
easy
75 mins
75 mins
Ingredients
- 125 g soft butter/margarine
- 75 g + 4 tablespoons sugar
- 2 packages Vanillin sugar
- 1 pinch salt, 2 eggs (Gr. M)
- 150 g Flour
- 1 go. Tsp baking powder
- 1 TABLESPOON Gingerbread spice
- 5 TABLESPOONS Milk
- 4 TABLESPOONS cold strong coffee
- 1 glass (720 ml) Cherries
- 2 (30 g) go. tablespoon of starch
- 1 Cinnamon stick
- 500 g Whipped cream
- 250 g Low-fat curd
- 3 packages Cream stabiliser
- 200-300 g Dark chocolate
- 7-10 Tbsp Mint and cocktail cherries
Directions
- 1
Grease the springform pan (26 cm Ø). Cream fat, 75 g sugar, 1 packet vanilla sugar and salt. Stir in the eggs one by one. Mix flour, baking powder and spices and stir in alternately with the milk in portions. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. Cool down, remove from the mould
- 2
Place the springform pan rim or a cake ring around the base. Sprinkle with coffee. Drain the cherries and collect the juice. Mix starch and 6 tbsp. juice. Simmer the rest of the juice, 1 tbsp. sugar and cinnamon for 2-3 minutes. Remove cinnamon. Stir in starch and bring to the boil briefly. Fold in cherries, spread on the bottom. Cool down
- 3
Whip the cream until stiff, while pouring in 1 tablespoon of sugar. Mix quark, 2 tbsp. sugar, 1 packet vanilla sugar and cream stiffener. Immediately fold in the cream. Spread the quark cream slightly dome-shaped on the cherry compote and thinly on the edge of the cake. Chill the cake for about 1 hour.
- 4
Slice fine rolls off the chocolate. Sprinkle the whole cake with it. Decorate with mint and cherries
Nutrition Facts
360 kcal
34 g
21 g
6 g
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