Mallorcan almond cake with mascarpone and cherries
very easy
105 mins
105 mins
Ingredients
- 8 Eggs (size M)
- 1 package Bourbon vanilla sugar
- 300 g + 2 tablespoons sugar
- 1 pinch Salt
- 300 g ground almonds (without skin)
- 7-10 Tbsp grated peel of 1 organic lemon and 1 organic orange
- 250 g Mascarpone
- 250 g Low-fat curd
- 1 glass (720 ml) Cherries
- 35 g Cornstarch
- 7-10 Tbsp Mint
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Separate the eggs, beat the egg whites in a large mixing bowl with the whisks of the hand mixer until stiff, chill. Whisk egg yolks, vanilla sugar, 250 g sugar and salt with the whisks of the hand mixer until light creamy. Stir in almonds, lemon and orange peel. Carefully fold in portions of beaten egg white
- 2
Grease a springform pan (26 cm Ø). Pour in the mixture, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes. About 12 minutes before the end of the baking time cover the cake with foil
- 3
Then remove from the oven, place on a cake rack and allow to cool. Remove from the mould and place on a cake plate. Place a cake ring around it and close it. Mix mascarpone, curd and 50 g sugar with the whisk of the hand mixer until smooth. Spread evenly on the cake. Chill for approx. 30 minutes
- 4
In the meantime, pour the cherries into a sieve and drain well. Collect the cherry juice, fill up to 500 ml with water. Remove 4-5 tbsp. of the cherry juice and stir until smooth. Bring the remaining liquid and 2 tbsp. sugar to the boil in a saucepan, stir in the mixed starch. Let simmer for about 1 minute while stirring. Remove from the heat, carefully fold in the cherries
- 5
Allow to cool for 3-4 minutes while stirring several times. Carefully spread on the mascarpone cream. Chill the cake for about 1 1/2 hours. Loosen the cake ring. Cut the cake into pieces and decorate with mint as desired
- 6
waiting time approx. 3 hours
Nutrition Facts
360 kcal
33 g
20 g
10 g
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