Cherry truffle cake

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 120 g sugar
• 1 tbsp vanilla sugar
• 90 g flour
• 70 g starch flour
• 1 tsp baking powder
• 375 g double cream
• 400 g white chocolate
• 500 g cream cheese
• 250 g low-fat curd cheese
• 75 ml cherry liqueur
• 300 g cherries
• 4 sheets of gelatin
• 100 ml cream
• Cherry(s)
• n. B. Chocolate shavings

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 9 hours

with white chocolate

Preheat the oven to 180°C. Beat the egg whites until stiff, then add the sugar and vanilla sugar. Gradually beat in the egg yolks. Mix the flour, cornstarch, and baking powder, add to the egg mixture, and carefully fold in. Pour into a springform pan (Ø 26 cm) and bake on the middle shelf for approx. 12-15 minutes, then let it cool and halve it crosswise. Soak the gelatin leaves in cold water. Place the double cream in a large saucepan and heat gently. Remove from the heat, stir in the gelatin and white chocolate until melted. Then stir in the quark and cherry liqueur and let it cool slightly. Wash and pit the cherries, then halve them and arrange them on the bottom cake layer. Place the cake ring back around the cake layer. When the truffle mixture begins to set, pour half of it over the cherries. Then place the second cake layer on top and spread the remaining truffle mixture on top, smoothing it down. Then refrigerate for a few hours (preferably overnight). To garnish, wash the cherries, whip the cream, and decorate the cake with the cream and chocolate shavings.