Tiramisu cake with cherries

Ingredients

Directions

1. 1

   Separate eggs for the floor. Beat the egg whites with the whisks of the hand mixer until stiff, adding 125 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolk. Mix flour, starch and baking powder, sieve in portions and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes.

2. 2

   Then remove from the oven, remove from the edge of the springform pan and let it cool down on a grid in the pan. In the meantime clean, wash and stone the cherries and drain them well. (Pour cherries from the jar into a sieve and drain well). Mix curd, mascarpone, remaining sugar, remaining vanillin sugar and lemon juice briefly. Remove the base from the mould, cut through 1x. Place the bottom layer on a cake plate and sprinkle with liqueur. Close a cake ring tightly around it. Take off 1/4 of the mascarpone cream to spread on the cake and put it in a cool place. Carefully fold the cherries into the rest of the cream. Spread evenly on the bottom cake layer, smooth it down and place the lid on top. Refrigerate for about 1 hour. Then remove the cake ring. Spread the cake with the remaining cream (edge and lid).

3. 3

   Carefully fold the cherries into the rest of the cream. Spread evenly on the bottom cake layer, smooth it down and place the lid on top. Refrigerate for about 1 hour. Then remove the cake ring. Spread the cake with the remaining cream (edge and lid). Carefully place the sponge cakes on the edge and refrigerate the cake for another 30 minutes. Dust with cocoa before serving. Serve as desired, decorated with a dash of crème fraîche, cherry and lemon balm

4. 4

   waiting time approx. 2 hours