Cherry stracciatella cake

Ingredients for 1 servings:

• 50 g butter
• 3 m.-sized eggs
• 225 g sugar
• 3 packets of vanilla sugar
• 1 pinch of salt
• 75 g flour
• 75 g cornstarch
• 1 tsp, leveled baking powder
• 250 g Nutella or other hazelnut spread
• 6 sheets of gelatin
• 500 g sweet cherries
• 100 g chocolate (dark chocolate)
• 500 g mascarpone
• 500 g low-fat curd cheese
• 250 g cream

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Melt the butter and separate the eggs. Beat the egg whites with 100g of sugar, 1 sachet of vanilla sugar and a pinch of salt until stiff. Stir in the egg yolks. Mix the flour, starch and baking powder and fold in. Finally stir in the butter. Spread the batter into a springform pan (26cm diameter) lined with baking paper and bake at 175°C for 18-20 minutes. Allow to cool, then cut off a thin lid. Place a tall cake ring around the bottom layer. Heat 175g of nougat cream and spread on the cake base, then chill. Soak the gelatine. Wash and pit the cherries and chop the chocolate. Mix the mascarpone with the quark, 125g of sugar and 2 sachets of vanilla sugar. Squeeze out the gelatine, dissolve it, mix it with 3 tbsp of cream and stir this into the remaining cream. Whip the cream until stiff and fold in, then fold in the cherries and chocolate. Spread everything on the sponge cake base. Crumble the cut-off top and sprinkle the crumbs over the cake. Chill the cake for 12 hours, then decorate with 75g of liquid nougat cream as desired. Per slice (out of a total of 16 slices): 470 kcal – Protein 10g – Fat 29g – Carbohydrates 41g.