Knubber cherry cake with ricotta

Name: Knubber cherry cake with ricotta
Cook time: 1 h 15 min
Total time: 2 h 45 min
Yield: 24
Ingredients: 150 g Butter; some Butter; 250 g Butter; 200 g Sugar; 200 g Sugar; 2-3 TABLESPOONS Sugar; 3 pck. Vanilla sugar; 11 TABLESPOONS Milk; 200 g flaked almonds; 7-10 Tbsp Salt; 5 Eggs (Gr. M); 350 g Flour; 50 g Cornstarch; 1 pck. Baking Powder; 1 kg Sweet cherries (e.g. knobber cherries); 500 g Ricotta; 150 g Fresh cream; 7-10 Tbsp Icing sugar

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

A different kind of bee sting: Cream cheese and sweet cherries cavort on the quick sponge mixture and butter-almond paste

COOK TIME
75 mins

TOTAL TIME
165 mins

Ingredients

Servings: 24

150 g Butter
some Butter
250 g Butter
200 g Sugar
200 g Sugar
2-3 TABLESPOONS Sugar
3 pck. Vanilla sugar
11 TABLESPOONS Milk
200 g flaked almonds
7-10 Tbsp Salt
5 Eggs (Gr. M)
350 g Flour
50 g Cornstarch
1 pck. Baking Powder
1 kg Sweet cherries (e.g. knobber cherries)
500 g Ricotta
150 g Fresh cream
7-10 Tbsp Icing sugar

Directions

1
For the almond paste, heat 150 g butter, 200 g sugar, 1 packet vanilla sugar and 6 tbsp milk in a saucepan while stirring until the sugar is dissolved. Remove from the heat, carefully stir in the flaked almonds and let the mixture cool down a little.
2
For the dough, mix 250 g butter, 200 g sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisks of the mixer until creamy. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in alternately with 5 tablespoons of milk.
3
Spread the dough on a greased fat pan (32 x 39 cm). Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 10 minutes. Remove from the oven and spread the almond paste evenly on the pastry. Bake at the same temperature for 15-20 minutes until golden brown. Remove from the oven and let cool on a cake rack.
4
In the meantime, wash the cherries, remove the stalks, halve and stone them. Mix ricotta, crème fraîche, 2-3 tablespoons sugar and 1 sachet vanilla sugar. Spread the ricotta cream evenly on the cake. Spread the cherries on top. Dust with icing sugar if necessary.
5
This low-fat cheese made from sheep and/or cow's milk and whey tastes fresh and mild. Alternatively, you can use quark (20 % fat). Then very important: drain well in a sieve lined with a tea towel!