Cherry mascarpone cake with amaretto

Ingredients for 1 servings:

• 3 egg yolks
• 3 tbsp water, hot
• 120 g sugar
• ½ small bottle(s) of bitter almond flavoring
• 3 egg whites
• 1 pinch of salt
• 50 g wheat flour
• 75 g cornstarch
• 2 tsp, leveled baking powder
• 75 g almond(s), peeled, ground
• 1 jar sour cherries, drained weight 370 g
• 1 pack of cake glaze, red
• 1 packet of vanilla sugar
• 5 sheets of white gelatin
• 250 g mascarpone
• 250 g natural yogurt, 3.5%
• 50 g powdered sugar
• 100 g Amaretto
• 250 ml whipped cream
• 100 g biscuits (amarettini)

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 10 minutes

For 12 pieces

Preheat the oven to 160°C fan/180°C top and bottom heat. Line the bottom of a 26cm springform pan with baking paper. For the sponge cake, beat the egg yolks and hot water with the whisk of a hand mixer for about 1 minute until frothy. Slowly add the sugar and beat for another 3-4 minutes until the mixture is light yellow and thick and creamy. Stir in the bitter almond flavoring. Mix the flour, cornstarch, and baking powder. Beat the egg whites with salt until stiff peaks form; a knife cut should remain visible. Pour the egg whites onto the egg yolk mixture and sift the flour mixture over it. Add the almonds and gently stir everything in with a spatula until the flour has dissolved and a smooth, fluffy mixture forms. Pour the mixture into the springform pan, smooth it down, and bake immediately on the middle rack for about 25 minutes. Carefully loosen the finished sponge cake from the edges with a knife (do the skewer test!) and turn it out while still hot onto a wire rack lined with baking paper. Carefully peel off the baking paper on the underside. When the base has completely cooled, place it on a cake plate. For the topping, drain the cherries, reserving the juice. Mix the cake glaze powder and vanilla sugar in a saucepan and stir in 200 ml of the reserved cherry juice from the jar. Slowly bring to a boil while stirring, boil for 1 minute, remove from the heat, fold in the cherries, let cool for a minute, and spread on the sponge base (if necessary, place a cake ring around the sponge first). Allow the cherries to cool completely. For the mascarpone cream, soak the gelatine in cold water for 10 minutes. Mix the yogurt with the mascarpone, Amaretto, and powdered sugar. Squeeze out some of the soaked gelatine and dissolve it slowly in a small saucepan over low heat; do not boil! Once it is completely dissolved, stir 1-2 tablespoons of the mascarpone mixture into the gelatine. Then whisk the gelatin into the remaining cream and refrigerate. Whisk the cream until stiff peaks form. When the mascarpone cream begins to thicken (usually after 5-10 minutes), fold the cream into the cream. Spread the finished cream in a dome shape over the cherries, or evenly spread it using a cake ring, and refrigerate for at least 2-3 hours – preferably overnight. Decorate the cake with the amaretti biscuits before serving. To make cutting easier, we recommend scattering the amaretti biscuits on top of the cake and pressing them down lightly. Simply place the amaretti biscuits in a freezer bag and crush them with a rolling pin.