Poppy seed marzipan cream with cherries

Name: Poppy seed marzipan cream with cherries
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 850 g Sour cherries (alternatively 750 g frozen cherries); 350 ml Cherry nectar; 50 g + 75 g sugar; 2 packages Vanilla sugar; 1 package Vanilla sauce powder; 125 g cold marzipan paste; 50 g Fine dark chocolate; 200 g Whipped cream; 750 g Cream quark (40% fat); 100 g ground poppy seed

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

850 g Sour cherries (alternatively 750 g frozen cherries)
350 ml Cherry nectar
50 g + 75 g sugar
2 packages Vanilla sugar
1 package Vanilla sauce powder
125 g cold marzipan paste
50 g Fine dark chocolate
200 g Whipped cream
750 g Cream quark (40% fat)
100 g ground poppy seed

Directions

1
Wash, stalk and stone the cherries. Boil the nectar with 50 g sugar and 1 sachet of vanilla sugar. Stir the sauce powder with 4 tbsp. water until smooth. Stir the sauce powder into the boiling nectar, bring to the boil again and simmer for about 1 minute.
2
Stir in cherries, bring to the boil once. Remove from the heat and let it cool down, stirring more often.
3
Finely grate the marzipan. Chop the chocolate very finely. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar.
4
Mix curd, poppy seeds, marzipan and 75 g sugar with the whisk of the mixer. Stir in chocolate. Fold in cream in two portions. Layer the poppy seed marzipan cream and cherries in a large dessert bowl.