Cherry cake with mascarpone cream

Ingredients for 1 servings:

• 2 tsp instant coffee powder (espresso powder)
• 2 tbsp water, hot
• 3 eggs (size M)
• 215 g sugar
• 2 bags of vanilla sugar
• 1 pinch of salt
• 60 g flour
• 1 tsp baking powder
• 25 g cornstarch
• 500 g sour cherries, fresh or 1 jar (720 ml)
• 200 ml cherry juice, if necessary
• n. B. water
• 1 packet of pudding powder (vanilla flavor)
• 5 tbsp Amaretto
• 200 g whipped cream
• 350 g mascarpone
• 350 g low-fat curd cheese
• 2 tbsp lemon juice
• 1 tbsp powdered sugar
• ½ tsp cocoa powder

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

with fresh cherries or from the jar, an aromatic Sunday cake

Mix the espresso powder with 2 tablespoons of hot water. Separate the eggs and beat the egg whites until stiff peaks form, gradually adding 75g of sugar, 1 sachet of vanilla sugar, and salt. Fold in the egg yolks. Stir in the espresso. Mix the flour with the baking powder and cornstarch, sift it in, and fold it in. Spread the mixture into a 26cm springform pan lined with baking paper and bake in a preheated oven at 200°C (top/bottom heat, fan-assisted oven is not suitable) for 15-18 minutes. Let cool on a rack. Ripen, wash, and pit the fresh cherries. Drain the fruit from the jar, reserving the juice. Make up the cherry juice to 500ml with water. Mix 4 tablespoons of liquid with 40g of sugar and custard powder until smooth. Bring the remaining liquid to a boil, stir in the mixed custard powder, and bring to a boil briefly. Add the cherries and liqueur. Let cool. Remove the cake base from the tin and peel off the baking paper. Cut 1/3 of the base horizontally and crumble it. Place the cake base on a cake plate and enclose it with a cake ring (or springform pan). Spread the cherry compote on top. Whip the cream until stiff. Whip the mascarpone with quark, 1 sachet of vanilla sugar, 100g sugar, and lemon juice until creamy. Fold in the cream and spread it over the compote, then sprinkle with cake crumbs. Refrigerate for about 3 hours. Mix the powdered sugar with the cocoa powder and sprinkle over the cake.