Cheese and cream cake with amaretto cherries

Ingredients for 1 servings:

• 2 eggs
• 175 g sugar
• 1 tbsp sugar
• 2 packets of vanilla sugar
• 100 g flour
• 1 tsp baking powder
• 1 jar sour cherries (370 ml)
• 1 jar cherry(s) (amarena cherries, 212 ml)
• 2 tbsp cornstarch
• 100 g ladyfingers
• 4 tbsp liqueur (cherry liqueur)
• 4 sheets of white gelatin
• 600 g whipped cream
• 500 g quark (low-fat quark)
• 2 tbsp lemon juice
• 5 tbsp almonds (flakes, approx. 50 – 75 g)
• Jelly, red

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Ingredients for approx. 16 pieces

Preparation: 1. Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 2 tablespoons of water until stiff, then add 75 g of sugar and 1 packet of vanilla sugar. Beat in the egg yolks, one at a time. Sift the flour and baking powder over the cake and fold in. Spread into the pan. Bake in a preheated oven (electric oven: 175 °C/ fan oven: 150 °C/gas mark 2) for 15-20 minutes. Allow to cool. 2. Place the edge of the pan around the sponge cake. Drain all the cherries, reserving all the juice. Mix the cornstarch and 4 tablespoons of cherry juice. Bring the remaining cherry juice to a boil, stir in the cornstarch, and bring to a boil. Fold in all but 16 of the Amarena cherries. Spread onto the pan and allow to cool. 3. Drizzle the sponge fingers with liqueur. Soak the gelatine in cold water. Whip 200 g of cream until stiff. Mix the quark, 100g sugar, 2 sachets of vanilla sugar, and lemon juice. Squeeze out the gelatin and dissolve over low heat. Stir in 2 tablespoons of quark, then stir into the remaining quark. Fold in the cream. Spread over the compote. Place the sponge fingers on top. Chill for about 5 hours. 4. Toast the almonds. Beat 400g cream and 1 tablespoon of sugar until stiff. Spread 2/3 of the cream over the cake. Press the almonds onto the edges. Decorate the cake with the remaining cream, cherries, and warmed jelly.