Almond Amaretto Cake with Cherries

Ingredients for 1 servings:

• 3 eggs
• 100 g chocolate, chopped (milk or dark chocolate, depending on your preference)
• 150 g almond(s), ground
• 150 g sugar, if you like it sweet, take 50 g more
• 50 g breadcrumbs
• 150 g spelt flour, or other whole grain
• 1 tsp baking powder
• 50 ml Amaretto
• 1 jar cherry(s)
• 50 g almond flakes
• 500 g mascarpone
• 500 g low-fat curd cheese
• 250 g cream cheese, 0.2%
• 250 g sugar
• 100 ml Amaretto
• 1 pack of cream stiffener
• some lemon peel, grated
• 70 g sugar
• 200 ml cherry juice
• 10 g cake glaze or cornstarch
• 200 ml sweet cream
• 50 ml Amaretto
• 2 packs of cream stiffener
• 50 g sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 15 minutes

For the cake base, mix together all the ingredients up to the cherries. Depending on the number and size of the eggs, you may need to add a little more flour to the batter. For a strong Amaretto flavor, you can also use more Amaretto. Pour the batter into a greased cake tin and bake at approximately 180 degrees Celsius (350 degrees Fahrenheit) using conventional oven heating for 20-30 minutes; do the skewer test. After baking, sprinkle the cake with flaked almonds and, once cooled, scatter the drained sour cherries on top. Save the juice for the icing at the end. For the mascarpone cream, beat the quark, sugar, and Amaretto with a little lemon zest. Then carefully fold in the cream cheese and mascarpone. Spread this cream evenly over the cherries on the completely cooled cake. Mix the icing with the cherry juice and sugar, bring to a boil while stirring, and then quickly spread it over the cake. The cake should be thoroughly chilled before decorating and serving. For decoration, you can make your own amaretto cream and decorate the cake as desired using a piping bag. To do this, whip the cream with amaretto and sugar, then stir in the cream stiffener while continuing to whisk. Chill for about an hour. Then, using a piping bag, pipe the cream onto the cake as desired.