Mascarpone cherry slices

Name: Mascarpone cherry slices
Cook time: 2 h
Total time: 2 h
Yield: 28
Ingredients: 7-10 Tbsp Grease; 200 g Dark chocolate; 100 g Amarettini, 10 Eier (Gr. M); 150 g soft butter/margarine; 150 g + 150 g + 2 tablespoons sugar; 3 packages Vanillin sugar; 400 g ground hazelnuts; 1 package Baking Powder; 4 TABLESPOONS Amaretto liqueur, 1 pinch of salt; 9 sheets white gelatine; 1 kg Low-fat curd; 250 g Mascarpone; 400 g + 100 g whipped cream; 1.5 kg fresh sour cherries + 1/2 l cherry juice; 7-10 Tbsp or 3 glasses (720 ml each) Cherries; 2 packages red glaze; 7-10 Tbsp aluminium foil, possibly mint and Amarettini

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 28

7-10 Tbsp Grease
200 g Dark chocolate
100 g Amarettini, 10 Eier (Gr. M)
150 g soft butter/margarine
150 g + 150 g + 2 tablespoons sugar
3 packages Vanillin sugar
400 g ground hazelnuts
1 package Baking Powder
4 TABLESPOONS Amaretto liqueur, 1 pinch of salt
9 sheets white gelatine
1 kg Low-fat curd
250 g Mascarpone
400 g + 100 g whipped cream
1.5 kg fresh sour cherries + 1/2 l cherry juice
7-10 Tbsp or 3 glasses (720 ml each) Cherries
2 packages red glaze
7-10 Tbsp aluminium foil, possibly mint and Amarettini

Directions

1
Grease the fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Grate chocolate finely. Coarsely crumble Amarettini. Separate the eggs. Cream fat, 150 g sugar and 1 vanillin sugar. Stir in the egg yolks one by one. Mix chocolate, nuts, baking powder and amarettini, alternating with the liqueur. Beat egg white and salt until stiff, fold in portions. Spread on the fat pan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 30 minutes. Cooling down
2
Soak gelatine in cold water. Halve the cake crosswise to 2 smaller cake bases and place on 2 trays. Place 1 rail made of multi-folded aluminium foil (approx. 7 cm high) around each tray
3
Stir curd, mascarpone, 150 g sugar and 2 vanillin sugars until smooth. Squeeze the gelatine and dissolve over a mild heat. Stir in 4 tbsp. quark cream, then stir into the rest of the cream. Whip 400 g cream until stiff, fold in. Spread on the cake base. Chill for about 4 hours
4
Wash, stalk and stone the cherries. Spread on the cream. Mix casting powder and 2 tablespoons of sugar. Stir in 1/2 l cherry juice, bring to the boil while stirring. Spread on the cherries. Chill for about 1 hour. Beat 100 g cream until stiff. Decorate cake with cream etc.