Citrus and almond cake

Ingredients for 1 servings:

• 125 g butter
• 2 tbsp sugar
• 2 egg yolks
• 250 g flour
• 1 tbsp water
• 1 jar sour cherries, drained
• 2 eggs
• 75 g sugar
• 250 g mascarpone
• 1 tbsp cornstarch
• 50 ml Amaretto
• 2 egg whites
• 1 pinch of salt
• 100 g sugar
• 100 g ground almonds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious cake with cherry mascarpone filling and almond meringue

First, grease a 26 cm springform pan and chill. Prepare the shortcrust pastry and line the pan with it, forming a rim about 3 cm high. Chill for about 30 minutes. Preheat the oven to 180°C (top/bottom heat). For the filling, beat the eggs with the sugar until creamy, then stir in the mascarpone, amaretto, and cornstarch. Spread the cherries on the shortcrust pastry and spread the mascarpone cream on top, spreading it evenly. Bake in the preheated oven for about 15-20 minutes, until a firm surface has formed. Meanwhile, for the meringue, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue beating until the mixture is very stiff. Fold in the almonds and fill a piping bag with the macaroon mixture. Pipe a lattice or small tufts of this mixture onto the pre-baked cake. Reduce the oven to 150°C (300°F) and bake the cake for about 20 minutes.