Girls' mini cake with cocktail cherries

Avis Adkins
4.7 3
90 mins
90 mins


Servings: 10
  • 1 glass (212 ml) Cocktail cherries or Amarena cherries
  • 7-10 Tbsp some + 120 g butter
  • 7-10 Tbsp slightly + 300 g + 2 tablespoons flour
  • 2 Eggs (Gr. M)
  • 250 g Sugar
  • 1⁄2 Tsp Bitter Almond Flavour
  • 7-10 Tbsp Salt
  • 2 TEASPOONS Baking Powder
  • 100 ml Cherry nectar
  • 2 TABLESPOONS Maraschino liqueur (possibly leave out and instead
  • 2 tablespoons of cherry nectar)
  • 7-10 Tbsp red, green and blue food colouring
  • 400 g Double cream cheese
  • 3 TABLESPOONS Lemon juice
  • 200 g Icing sugar
  • 7-10 Tbsp approx. 25 g each of white and pink meringue tuffs
  • 7-10 Tbsp colourful sugar pearls


  1. 1

    Pour the cherries into a sieve and drain. Grease a springform pan (18 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

  2. 2

    Separate eggs for the floor. Beat egg whites until stiff. Whisk 120 g butter and sugar with the whisks of the mixer until white and creamy. Stir in egg yolk and almond flavour. Mix 300 g flour, 1 pinch of salt and baking powder.

  3. 3

    Briefly stir in the flour mixture alternating with milk, cherry nectar and maraschino liqueur. Colour the dough with 1sp. red food colouring. Chop the cherries finely and mix with 2 tbsp. flour. Fold the cherries first and then the beaten egg white into the dough.

  4. 4

    Put the dough into the mould and smooth it down. Bake in a hot oven for about 45 minutes. Remove from the oven and let it cool down a little in the tin. Then remove from the tin and let it cool down.

  5. 5

    Whip cream cheese, lemon juice and icing sugar until creamy. Use 1 asp. of green and blue food coloring to color turquoise. Halve the base horizontally. Approx. 1⁄4 Smooth out the cream on the lower base.

  6. 6

    Place the upper cake layer on top and spread the rest of the cream all around the cake. Chill for at least 1 hour.

  7. 7

    Carefully cut the meringue in half. Decorate the cake with meringue and sugar pearls.

Nutrition Facts

560 kcal
79 g
22 g
8 g