Large cherry blossom

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø). For the dough mix 200 g butter, 1 pinch of salt and sugar with the whisks of the mixer until creamy.

2. 2

   First stir in eggs one after the other, then quark. Mix flour and baking powder. Sieve onto the quark mixture and fold in. Smooth the dough in the mould. Bake in a hot oven for 30-35 minutes. Take out and let cool down.

3. 3

   For the chocolate sauce, chop the couverture. Bring 60 g cream to the boil, pour into the chocolate coating and stir until the chocolate coating has melted. Let the sauce cool down.

4. 4

   Wash and drain the cherries. Put 10-12 pieces aside, halve the rest and stone.

5. 5

   Remove the cake from the tin and cut it in half horizontally. Use a round cookie cutter (8 1⁄2 cm Ø) to cut out the middle and then the 5 petals from each base (see illustration). Assemble the lower base as a flower on a cake plate.

6. 6

   For the cream, soak gelatine in cold water and squeeze it out. Heat with 150 g quark and 40 g sugar while stirring until the gelatine dissolves. Mix with the rest of the quark in a bowl. Whip 340 g cream until stiff, while pouring in 40 g sugar.

7. 7

   Fold under the room-warm quark mixture.

8. 8

   Spread half the cream on the cake flower base. Drizzle chocolate sauce over it, except for 2 tablespoons. Spread halved cherries on top. Place the upper cake base on top. Spread with the rest of the cream.

9. 9

   Swirl chocolate sauce into it. Place the whole cherries in the middle of it. Chill for at least 1 hour.

Nutrition Facts

KCAL
480 kcal

CARBS
43 g

FATS
28 g

PROTEINS
11 g