Nut-mascarpone cake with cherries
easy
90 mins
90 mins
Ingredients
- 1 (100 g) Dark chocolate bar
- 75 g Butter
- 75 g Sugar
- 2 packages Vanillin sugar
- 7-10 Tbsp Salt
- 5 Eggs (size M)
- 200 g ground hazelnuts
- 2 TABLESPOONS Rum
- 1 TEASPOON Baking Powder
- 1 can(s) (580 ml) ready & ready Cake topping, sour cherries
- 3 sheets white gelatine
- 250 g Mascarpone (Italian cream cheese preparation)
- 250 g Low-fat curd
- 60 g Sugar
- 7-10 Tbsp juice and grated zest of 1 untreated lemon
- 200 g Whipped cream
- 1 TABLESPOON Hazelnut flakes
- 12 Chocolate decor leaves, dark
Directions
- 1
Finely grate the chocolate. Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate eggs and stir in egg yolks one after the other. Add chocolate, nuts, rum and baking powder and stir in. Beat the egg white until stiff and fold into the nut mixture in portions.
- 2
Put the dough into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in the preheated oven (electric cooker: 175 ° C / gas: level 2) for approx. 50 minutes. In the tin, let it cool down on a cake rack. Remove the cake from the tin, place on a cake plate and place a cake ring around the cake. Soak the gelatine in cold water. Remove a few sour cherries from the cake topping and set aside. Spread the rest of the cake topping on the cake. Mix mascarpone, quark, sugar, lemon juice and zest. Squeeze the gelatine, dissolve it, mix with some cream, then stir into the rest of the cream. Whip cream until stiff, fold into the cream and spread loosely on the compote. Put in a cool place for about 3 hours.
- 3
Mix mascarpone, quark, sugar, lemon juice and zest. Squeeze the gelatine, dissolve it, mix with some cream, then stir into the rest of the cream. Whip cream until stiff, fold into the cream and spread loosely on the compote. Put in a cool place for about 3 hours. Roast the hazelnut leaves in a dry pan and let them cool down. Remove the cake from the cake ring and decorate with remaining cherries, hazelnut and chocolate flakes. Makes approx. 12 pieces
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