Mascarpone cake with cherries
easy
90 mins
90 mins
Ingredients
- 3 eggs (Gr. M), 1 pinch of salt
- 100 g + 50 g + 50 g sugar
- 40 g (45 g) Flour, 40 g + 3 go. Tbsp. starch
- 1 coated Tsp Baking Powder
- 50 g crushed almonds
- 1 glass (720 ml) Sour cherries
- 1/2 untreated lemon
- 250 g Mascarpone (Italian cream cheese)
- 250 g Low-fat curd
- 2 packages Vanillin sugar
- 300-400 g Whipped cream
- 3 TABLESPOONS crushed pistachios
- 7-10 Tbsp Jelly dragées
- 7-10 Tbsp Marzipan bunny and carrot
- 7-10 Tbsp and balm
- baking paper
Directions
- 1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. cold water and salt until stiff, pouring in 100 g sugar. Beat in the egg yolks one by one. Mix flour, 40 g starch and baking powder, sieve on top and fold in almonds. Fill into the springform pan and smooth down
- 2
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Let them cool down
- 3
Drain the cherries and collect the juice. Put 8 cherries aside. 3 go. Mix together 6 tablespoons of starch and 6 tablespoons of juice. Boil up the rest of the juice, lemon peel and 50 g sugar. Stir in starch and bring to the boil again briefly. Remove lemon peel and fold in cherries
- 4
Cut the cake base 1 x. Close the edge of the mould around the bottom cake base. Spread cherries on top. Let it cool down
- 5
Mix mascarpone, quark, 50 g sugar and vanillin sugar. Spread on the cherries. Place the 2nd base on top. Chill for at least 2 hours.
- 6
Whip the cream until stiff. Spread the cake with 2/3 cream. Spray the rest as tuffs on top. Decorate with pistachios, rest cherries, dragées, marzipan figures and lemon balm
Nutrition Facts
390 kcal
37 g
22 g
8 g
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