Cherry Mascarpone Sponge Cake

Ingredients for 1 servings:

• 5 eggs
• 130 g sugar
• 4 tbsp water
• 110 g flour
• 70 g cornstarch
• 1 jar of cherries (approx. 700 grams)
• 1 pkt. pudding powder, vanilla
• 4 tbsp Amaretto
• Sugar, to taste
• 500 g mascarpone
• 500 g low-fat quark (low-fat curd) 20%
• 4 tbsp Amaretto
• 90 g sugar
• 4 sheets of gelatin
• 3 tbsp Amaretto

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with a subtle amaretto flavor

Preheat oven to 160°C fan/convection oven (180°C top/bottom heat) – beat eggs, sugar and water until very creamy (for a few minutes), then stir in the flour and cornstarch. Pour the batter into the prepared 24cm springform pan and bake for approx. 20 minutes. After a few hours, cut in half once, replace the cleaned springform pan rim, spread the cherry filling, let it cool and spread the cream over it. Place the sponge cake lid on top and press down lightly, place in the refrigerator for approx. 2 hours, then decorate with the remaining cream and put the cake back in the fridge. Cherry filling: Drain the cherries, reserving the juice and making up to 380ml with water. Mix the custard powder with a little cherry juice, bring the remaining juice to the boil and cook the custard while stirring, remove from the heat, stir in the Amaretto and add a little sugar to taste, stir in the drained cherries. Cream topping: Soak the gelatine. Whisk the mascarpone, curd cheese, 4 tablespoons of Amaretto, and sugar together well. Heat the squeezed gelatine with 3 tablespoons of Amaretto (do not boil) and dissolve it while stirring. Stir into the cream. Set aside about 1/4 of this cream and chill; it will be used later for decoration.