Tiramisu cherry cake

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 3 Eggs (size M)
  • 150 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 100 g Flour
  • 1 tablespoon (10 g) Cornstarch
  • 35 g Cocoa
  • 11/2 TSP Baking Powder
  • 1 TABLESPOON Oil
  • baking paper
  • 8-10 Tbsp Mocha liqueur
  • 3 sheets white gelatine
  • 250 g Whipped cream
  • 500 g Low-fat curd
  • 250 g Mascarpone
  • 100 g Sugar
  • 2 packages Vanillin sugar
  • 5 TABLESPOONS Milk
  • 500 g Sweet cherries
  • 1 package Cake glaze (red or white)
  • 1/4 l cherry juice or nectar
  • 2 (approx. 40 g) Milk chocolate bar
  • 1 TEASPOON Icing sugar

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, add sugar, vanillin sugar and salt while stirring. Add egg yolks one after the other and fold in well. Mix flour, cornstarch, cocoa and baking powder, sieve onto the egg foam and carefully fold in together with the oil. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes.

  2. 2

    Let the base cool down in the mould on a cake rack. Remove the base from the pan, cut through once and place a cake ring around the lower base. Sprinkle the cake base with mocha liqueur. Soak the gelatine in cold water. Whip the cream until stiff. Mix quark, mascarpone, 75 g sugar and vanillin sugar. Squeeze the gelatine, dissolve and mix with the milk. Stir the gelatine into the cream and fold in the cream. Spread half of the mascarpone cream on the bottom cake layer, cover with the second layer and spread with the remaining cream. Put the cake in a cool place for at least 1-2 hours. In the meantime, wash the cherries, drain well and, except for a few for decoration, stone them. Place the cherries on the cooled cake. Mix the cake glaze powder and remaining sugar bit by bit with cherry nectar in a small pot.

  3. 3

    Squeeze the gelatine, dissolve and mix with the milk. Stir the gelatine into the cream and fold in the cream. Spread half of the mascarpone cream on the bottom cake layer, cover with the second layer and spread with the remaining cream. Put the cake in a cool place for at least 1-2 hours. In the meantime, wash the cherries, drain well and, except for a few for decoration, stone them. Place the cherries on the cooled cake. Mix the cake glaze powder and remaining sugar bit by bit with cherry nectar in a small pot. Bring to the boil while stirring. Spread the hot icing evenly over the cherries and refrigerate the cake again for at least 1/2 hour. Cut the chocolate into fine rolls with a peeler. Remove the cake from the cake ring and sprinkle with chocolate rolls and icing sugar as desired. Serve decorated with remaining cherries. Makes 12-16 pieces

  4. 4

    Bring to the boil while stirring. Spread the hot icing evenly over the cherries and refrigerate the cake again for at least 1/2 hour. Cut the chocolate into fine rolls with a peeler. Remove the cake from the cake ring and sprinkle with chocolate rolls and icing sugar as desired. Serve decorated with remaining cherries. Makes 12-16 pieces

  5. 5

    On 16 pieces:

Nutrition Facts

KCAL
320 kcal
CARBS
34 g
FATS
15 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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