Mallorcan almond cake with cherry mascarpone
easy
90 mins
90 mins
Ingredients
- 8 Eggs (Gr. M)
- 1 pinch Salt
- 1 package Bourbon vanilla sugar
- 250 g Sugar
- 300 g ground almonds (without skin)
- 7-10 Tbsp peel of 1 organic lemon and 1 organic orange
- 7-10 Tbsp Grease
- 7-10 Tbsp for cream and cherries
- 250 g Mascarpone
- 250 g Low-fat curd
- 50 g + 2 tablespoons sugar
- 500 g Cherries
- 1⁄2 l Cherry Juice
- 35 g Cornstarch
- 7-10 Tbsp Aluminium foil
Directions
- 1
Separate the eggs for the dough. Beat the egg white with 1 pinch of salt in a large bowl until stiff. Beat the egg yolks, vanilla sugar and 250 g sugar in a second bowl with the whisks of the mixer until creamy.
- 2
Stir in almonds, lemon and orange peel. Fold in the egg white.
- 3
Grease a springform pan (26 cm Ø) and smooth down the dough. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 50 minutes. About 12 minutes before the end of the baking time cover the cake with aluminium foil.
- 4
Allow to cool, remove from the mould. Place the cake ring around it.
- 5
Stir mascarpone, curd and 50 g sugar until smooth, spread on the cake. Chill for about 30 minutes.
- 6
Clean, wash and stone the cherries. Stir 4-5 tablespoons of juice with cornflour until smooth. Boil up the remaining juice with 2 tablespoons of sugar in a pot, stir in the mixed starch. Simmer for about 1 minute while stirring.
- 7
Carefully fold in the cherries. While stirring several times, allow to cool for about 5 minutes, then spread on the mascarpone cream. Chill the cake for approx. 1 1⁄2 hours.
Nutrition Facts
360 kcal
33 g
20 g
10 g
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