Urmelis Baileys Mascarpone Espresso Cake with Morello Cherries

Ingredients for 1 servings:

• 75 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 4 tbsp espresso powder, hot, strong
• 3 large eggs
• 100 g dark chocolate
• 1 jar morello cherries
• 300 g cherry juice from the drained morello cherries
• 35 g sugar
• 60 g chocolate pudding powder, semi-sweet
• 2 tbsp coffee liqueur
• 250 g mascarpone
• 100 g low-fat curd cheese
• 180 ml cream liqueur (Baileys), up to 200 ml
• 3 tbsp espresso
• 5 tbsp coffee liqueur
• 3 bags of Gelatinefix, 15 g each
• 3 tbsp cream stiffener, if the cream does not seem firm enough
• 400 g cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 120 g brittle
• 80 g dark chocolate

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 2 hours 25 minutes

Preheat the oven to 180°C (top and bottom heat). Line the base of a 26cm springform pan with baking paper. Drain the morello cherries well, reserving the juice. Finely dice 100g of the dark chocolate and finely grate 80g. Make an espresso using 2 sachets of espresso powder and 200ml of water; you won’t need all of it. Mix the flour with the cornstarch and baking powder. For the base, beat the eggs with 4 tablespoons of hot espresso on high speed until frothy. Sprinkle in the sugar and vanilla sugar for one minute and continue beating on high speed for another 2 minutes. Sift the flour mixture over the mixture and stir briefly on low speed. Pour the batter into the springform pan and bake for approx. 20-25 minutes. After baking, remove the sides of the springform pan, turn the baked base out onto a wire rack lined with baking paper, then remove the springform pan base and paper. Let cool slightly. Melt the 100g of chopped chocolate, spread it over the base, and refrigerate to set. For the filling, prepare the chocolate pudding according to the instructions using the cherry juice and sugar, then stir in the cherries and coffee liqueur. Place a cake ring or springform pan around the base, pour in the cherry mixture, and refrigerate for at least 2 hours. For the cream, mix the mascarpone with Baileys, espresso, and coffee liqueur, then stir in the gelatin fix. Whip the cream with the cream stabilizer and vanilla sugar until stiff, adding the remaining cream stabilizer if desired, then fold in 80g of brittle and 40g of grated chocolate. Fold the cream into the mascarpone. Pour the cream over the cherry topping and smooth it evenly with a cake server. Carefully remove the rim of the pan and spread the cream over the edge as well. Decorate with the remaining brittle and grated chocolate. If you like, you can also spread the entire cream over the cherries and decorate the edges with whipped cream. It’s best to let it set overnight in the refrigerator. You can also make the mascarpone cream to your liking with Baileys, espresso, and coffee liqueur; it just needs to set.