Cherry cake with mascarpone cream

Ingredients for 12 servings:

• 100 g dark chocolate
• 5 m.-sized eggs
• 80 g butter, soft
• 80 g sugar (plus 1 tbsp sugar)
• 3 packets of vanilla sugar
• 200 g hazelnuts, ground
• 2 tsp baking powder
• 2 tbsp Amaretto
• 50 g almond(s) (flakes)
• 100 g quark (low-fat quark)
• 250 g mascarpone
• 250 g whipped cream
• 2 jars of cherries (sweet or sour cherries, or 1 kg of fresh cherries)
• 1 pack of cake glaze, clear
• ¼ liter of juice (cherry juice)
• Fat and flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Finely grate the chocolate. Separate the eggs. Beat the fat, 80g sugar, a pinch of salt, and 1 sachet of vanilla sugar until creamy. Stir in the egg yolks one at a time. Mix the chocolate, hazelnuts, and baking powder. Stir in the liqueur. Beat the egg whites until stiff and fold in portions. Grease a 28cm diameter fruit base dish. Sprinkle first with flour, then with flaked almonds. Pour in the batter. Bake in a preheated oven (electric oven: 175°C / fan: 150°C / gas mark 2) for about 30 minutes. Allow to cool. Turn out of the dish. Beat the quark, mascarpone, and 2 sachets of vanilla sugar until creamy. Whip the cream until stiff and fold in. Spread the cream on the base. Chill for about 30 minutes. Wash the cherries, pat dry, remove the stems, and pit them. Pile them on top of the mascarpone and quark cream. Combine the icing powder and 1 tablespoon of sugar. Stir in the cherry juice and bring to a boil while stirring. Spread over the cherries. Refrigerate the cake for about 2 hours.