Red Riding Hood Cherry Cake

Name: Red Riding Hood Cherry Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 glass (720 ml; drained weight: 450 g) Cherries; 7-10 Tbsp or 600 g fresh sour cherries; 75 g Butter or margarine; 200 g Sugar; 2 packages Vanillin sugar; 2 Eggs (size M); 100 g Flour; 1 1/2 TSP. Baking Powder; 2 TABLESPOONS Nut Nougat Cream; 3 packages Cream stabiliser; 600 g Whipped cream; 500 g Low-fat curd; 7-10 Tbsp possibly 400 ml cherry nectar; 2 packages red, unsugared cake glaze; 20 g Dark chocolate; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 glass (720 ml; drained weight: 450 g) Cherries
7-10 Tbsp or 600 g fresh sour cherries
75 g Butter or margarine
200 g Sugar
2 packages Vanillin sugar
2 Eggs (size M)
100 g Flour
1 1/2 TSP. Baking Powder
2 TABLESPOONS Nut Nougat Cream
3 packages Cream stabiliser
600 g Whipped cream
500 g Low-fat curd
7-10 Tbsp possibly 400 ml cherry nectar
2 packages red, unsugared cake glaze
20 g Dark chocolate
7-10 Tbsp Grease

Directions

1
Drain the cherries from the glass, collecting the juice. Wash fresh cherries, put some aside for decoration, remove stalks and stones from the rest. Cream fat, 100 g sugar and 1 packet of vanilla sugar. Stir in the eggs one by one. Mix flour and baking powder and also stir in. Put half of the dough into a greased springform pan (26 cm Ø) and smooth it down. Stir the nut nougat cream into the remaining dough.
2
Pour onto the light-coloured dough and smooth it down. Spread pitted cherries on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Let them cool down. Remove the base from the pan and place the edge of the springform pan around the base again. Mix cream firmer with 50 g sugar. Whip 400 g cream until stiff, allow the cream setting agent to trickle in. Mix quark and 1 packet of vanilla sugar. Fold in the cream. Pour the quark mixture onto the base and smooth it down. Put it in a cool place. Fill cherry juice from the glass with water to 400 ml. Mix cake glaze powder and 50 g sugar in a pot. Gradually stir in the juice with a wooden spoon. (For fresh cherries take the cherry juice.) Bring to the boil while stirring, let cool down briefly.
3
Fold in the cream. Pour the quark mixture onto the base and smooth it down. Put it in a cool place. Fill cherry juice from the glass with water to 400 ml. Mix cake glaze powder and 50 g sugar in a pot. Gradually stir in the juice with a wooden spoon. (For fresh cherries take the cherry juice.) Bring to the boil while stirring, let cool down briefly. Spread the cake glaze on the quark by the spoonful. Chill the cake for about 4 hours. Remove the cake from the edge. Whip 200 g cream until stiff. Pour into a piping bag with a perforated spout. Decorate the edge of the cake in a spiral. Finely grate the chocolate. Decorate the cream edge with grated chocolate and set aside cherries
4
Chill the cake for about 4 hours. Remove the cake from the edge. Whip 200 g cream until stiff. Pour into a piping bag with a perforated spout. Decorate the edge of the cake in a spiral. Finely grate the chocolate. Decorate the cream edge with grated chocolate and set aside cherries