Cherry cake with beer brownie base and marzipan cream

Ingredients for 1 servings:

• 150 ml dark beer
• 65 g butter
• 65 g cocoa
• 150 g sugar
• 100 ml buttermilk
• 2 eggs
• 150 g flour
• 2 tsp baking powder
• 300 ml milk
• 200 ml orange juice
• 2 egg yolks
• 20 g cornstarch
• 50 g sugar
• 100 g marzipan
• 200 g cream
• 1 packet of vanilla sugar
• 2 sheets of gelatin
• 1 jar cherry(s) (350 g drained weight)
• n. B. Chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 40 minutes

For approx. 16 pieces of cake

Preheat the oven to 180 degrees Celsius. For the batter, melt the beer and butter over low heat, let it cool slightly, and then slowly mix with the cocoa powder and 120g of sugar. Separate the eggs, whisk in the egg yolks one at a time, and beat the egg whites with the remaining sugar until stiff peaks form. Mix the flour and baking powder, stir into the egg yolk and butter mixture along with the buttermilk, and fold in the beaten egg whites. Pour the batter into a 26cm springform pan lined with baking paper and bake in the oven for about 35 minutes. Let it cool in the pan and cut horizontally into 3 layers. For the pudding, whisk a few tablespoons of milk with the egg yolks, sugar, and cornstarch until smooth. Mix the remaining milk with the orange juice, heat in a saucepan, and dissolve the marzipan in it. Add the stirred mixture and simmer for a few minutes while stirring, until the pudding thickens. Remove from the heat and let it cool, covered with plastic wrap. For the filling, pour the cherries into a sieve and drain well. For the cream, soften the gelatine, squeeze it out, and heat it gently. Once it’s liquid, stir in a few spoonfuls of the pudding and then add it to the rest of the pudding. Whip the cream until stiff, gradually adding the vanilla sugar, and fold it into the pudding. Place a cake ring around the first layer, spread about 1/3 of the cream on top, and arrange the cherries on top. Place the second layer on top, spread another third of the cream, and finish with the last layer. Spread with a little cream and decorate with the remaining cream. Leave the cake to set in the refrigerator for at least 2 hours, then remove the cake ring and sprinkle the cake with chocolate shavings. Makes approx. 16 cake slices.