Cappuccino – Cherry – Cake

Ingredients for 1 servings:

• 125 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 200 g flour
• 50 g cornstarch
• 2 tsp, leveled baking powder
• 20 g cocoa powder
• 4 tbsp milk
• 3 tbsp Amaretto
• 500 g sweet cherries (jar)
• 3 tbsp cornstarch
• 80 g sugar
• ½ tsp cinnamon
• 1 tbsp lemon(s) – zest, grated
• 10 sheets of gelatin
• 500 g quark
• 1 packet of vanilla sugar
• 200 g cream
• 5 tbsp coffee powder (cappuccino)
• Cocoa powder for dusting

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cream the butter until fluffy. Gradually add the sugar, vanilla sugar, and eggs. Sift together the flour, cornstarch, baking powder, and cocoa powder. Gradually stir in the milk and liqueur into the batter. Line the bottom of a springform pan with baking paper. Pour in the batter and smooth it out. Bake in a preheated oven at 175°C for approx. 25 minutes. Remove from the pan and let cool. Drizzle the cake with Amaretto. Place a cake ring around it. For the filling, drain the sweet cherries in a sieve, reserving the juice. Set aside several good-looking cherries for decoration. Whisk the cornstarch, 2 tablespoons of sugar, cinnamon, and lemon zest with 250 ml of the cherry juice. Bring to a boil briefly. Then add the cherries and heat everything for approx. 1 minute. Spread the compote on the base. Let cool for at least 3 hours. For the quark cream, soak the gelatin leaves in cold water. Combine the quark with the remaining sugar and vanilla sugar. Dissolve the dripping gelatin over low heat while stirring. Fold into the quark. Whip the cream with the cappuccino powder until stiff and fold into the quark mixture. Spread over the completely cooled compote. Refrigerate for at least 1 hour. Remove the cake ring before serving. Dust the cake with cocoa powder and top with the reserved cherries.