Snowflake cake with Amarena cherries

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
2.4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 16
  • 125 g Butter
  • 7-10 Tbsp Oil
  • 250 g Speculoos
  • 6 sheets white gelatine
  • 2 (370 ml) Glasses of Amarena cherries or 1 glass of cherries
  • 500 g Low-fat curd
  • 500 g Mascarpone 125 g sugar
  • 2 TABLESPOONS Lemon juice
  • 200 g Whipped cream
  • 50 g white meringues
  • 1 large freezer bag

Directions

  1. 1

    Melt the butter. Place the springform pan rim or cake ring (26 cm Ø) on a lightly oiled cake plate. Put the biscuits in a freezer bag and close it. Roll over several times with a cake roll until fine crumbs appear.

  2. 2

    Mix the liquid butter and biscuit crumbs. Spread the breadcrumb mixture in the rim of the cake tin and press down evenly with a tablespoon as a base. Cover and chill for at least 1 hour.

  3. 3

    Soak 2 sheets and 4 sheets of gelatine separately in cold water. Drain the cherries and collect the juice.

  4. 4

    Mix quark, mascarpone, sugar and lemon juice. Warm up the cherry juice. Squeeze out 2 sheets of gelatine and dissolve in it. Fold in the cherries. Chill for 5-10 minutes. Squeeze 4 sheets of gelatine, dissolve and mix with 2-3 tbsp. cream.

  5. 5

    Then stir into the rest of the cream.

  6. 6

    Whip the cream until stiff and fold into the cream. Spread some cream on the biscuit base. Spread the cherries on top. Spread the rest of the cream dome-shaped. Chill for at least 4 hours. Crumble the meringue and sprinkle on the cake.

Categories & Tags

Cakes & PastriesCakeChristmas