Mascarpone cherry cake

Name: Mascarpone cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 2 Glasses (720 ml each) Sour cherries; 100 g Dark chocolate; 80 g Butter or margarine; 100 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 200 g ground hazelnuts; 50 g crushed hazelnuts; 2 TEASPOONS Baking Powder; 2 TABLESPOONS Almond liqueur; 50 g flaked almonds; 100 g Low-fat curd; 250 g Mascarpone; 250 g Whipped cream; 1 package glaze; 7-10 Tbsp Fat and flour; 7-10 Tbsp Mint

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

2 Glasses (720 ml each) Sour cherries
100 g Dark chocolate
80 g Butter or margarine
100 g Sugar
3 packages Vanillin sugar
1 pinch Salt
5 Eggs (size M)
200 g ground hazelnuts
50 g crushed hazelnuts
2 TEASPOONS Baking Powder
2 TABLESPOONS Almond liqueur
50 g flaked almonds
100 g Low-fat curd
250 g Mascarpone
250 g Whipped cream
1 package glaze
7-10 Tbsp Fat and flour
7-10 Tbsp Mint

Directions

1
Pour the cherries onto a sieve, drain well and collect the juice. Grate the chocolate finely. Cream the fat, 80 g sugar, 1 packet of vanillin sugar and salt with the whisk of the hand mixer.
2
Separate eggs. Add egg yolk and stir in. Add chocolate, nuts, baking powder and liqueur and stir in. Beat the egg whites with the whisks of the hand mixer until stiff and fold in portions.
3
Grease a fruit base mould (26 cm Ø) thickly, flour and sprinkle with almond flakes. Fill the dough into the form, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 30 minutes.
4
Remove from the oven and allow to cool slightly on a grid. Turn out of the mould and let it cool down completely. In the meantime, whisk the curd, mascarpone and remaining vanilla sugar with the whisk of the hand mixer.
5
Whip the cream until semi-solid and stir into the mascarpone quark mixture. Put the cake in a cool place for about 30 minutes. Then cover with the well drained cherries. Measure 250 ml cherry juice. Mix remaining sugar and cake glaze powder in a small saucepan.
6
Gradually add the cherry juice with a spoon and mix well. Bring to the boil while stirring and carefully spread the cherries from the centre. Keep cool for 1-11/4 hours. Serve the cake decorated with mint as desired.
7
Results in about 12 pieces.