Tiramisu cherry cake

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites until stiff, add 100 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve over the egg cream, fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let them cool down.

2. 2

   Drain the cherries, collect the juice in a saucepan. Stir starch with a little water until smooth. Bring cherry juice to the boil with 1 sachet of vanilla sugar, remove from heat. Stir in the starch, simmer for 1 minute while stirring, fold in the cherries. Remove the base from the pan, cut in half horizontally once. Place a cake ring around the lower cake base. Add the stewed cherries, smooth it down, chill for about 1 hour. Soak the gelatine in cold water. Stir mascarpone, quark and 100 g sugar until smooth. Squeeze the gelatine well, place in a small pot with kirsch and heat until the gelatine is dissolved. Stir 2 tablespoons of cream into the gelatine, then stir everything into the remaining cream. Whip 250 g cream until stiff, fold into the cream. Spread half of the cream on the cherries and smooth it down. Place the second base on top. Add the rest of the cream and smooth it down, chill for about 2 hours.

3. 3

   Stir mascarpone, quark and 100 g sugar until smooth. Squeeze the gelatine well, place in a small pot with kirsch and heat until the gelatine is dissolved. Stir 2 tablespoons of cream into the gelatine, then stir everything into the remaining cream. Whip 250 g cream until stiff, fold into the cream. Spread half of the cream on the cherries and smooth it down. Place the second base on top. Add the rest of the cream and smooth it down, chill for about 2 hours. Remove the cake from the ring. Whip 250 g cream until stiff, put some cream in a piping bag with punched spout. Spread the cake with the remaining cream. Cut the sponge fingers to the height of the cake, place them on the edge of the cake and press them down lightly. Dust the surface of the cake with cocoa, spray the tuffs onto the cream. Warm the jelly slightly and pass through a sieve. Pour into a small piping bag and decorate the cake with it. Keep cold until serving

4. 4

   Remove the cake from the ring. Whip 250 g cream until stiff, put some cream in a piping bag with punched spout. Spread the cake with the remaining cream. Cut the sponge fingers to the height of the cake, place them on the edge of the cake and press them down lightly. Dust the surface of the cake with cocoa, spray the tuffs onto the cream. Warm the jelly slightly and pass through a sieve. Pour into a small piping bag and decorate the cake with it. Keep cold until serving

5. 5

   waiting time approx. 3 1/2 hours