Cherry Tiramisu Cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 200 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 150 g flour
• 1 tsp baking powder
• 1 jar cherry(s), 720 ml
• 2 tbsp cornstarch
• 4 sheets of gelatin
• 500 g mascarpone
• 500 g low-fat curd cheese
• 75 ml cherry brandy
• 500 g whipped cream
• 20 small ladyfingers
• 2 tbsp cocoa powder
• 2 tbsp jelly (cherry jelly)

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 45 minutes

Separate the eggs. Beat the egg whites with 100g sugar, 1 sachet of vanilla sugar, and 1 pinch of salt until stiff peaks form. Stir in the egg yolks. Fold in the flour and baking powder. Spread the batter evenly in a 26cm springform pan lined with baking paper. Bake in a preheated oven at 200°C (400°F), fan oven at 175°C (350°F) for 20 to 25 minutes. Drain the cherries, reserving the juice. Mix the cornstarch with a little water until smooth. Bring the cherry juice to a boil with 1 sachet of vanilla sugar. Stir in the cornstarch and let the juice simmer for about a minute. Fold in the cherries. Halve the cooled sponge cake horizontally. Place a cake ring around the bottom layer, spread the cherry compote on top, and chill the cake for about an hour. Soften the gelatin. Mix the mascarpone with the quark and 100g sugar. Squeeze out the gelatine and dissolve it in the warmed kirsch. Mix it with a little quark cream, then stir this into the remaining cream and chill the cream. Whip 250g of cream until stiff and fold it into the setting cream. Spread half of the cream on the compote, place the second layer on top. Spread the remaining cream on top. Chill the cake for another two hours. Whip 250g of cream until stiff and fill 3 tablespoons of it into a piping bag with a perforated nozzle. Cover the cake all over with cream. Trim the sponge fingers to the height of the cake and press them onto the edge of the cake. Dust the cake with cocoa and pipe cream puffs on top. Heat the jelly and pass it through a sieve. Fill a piping bag and decorate the cake with it.