Chocolate cherry cake with mascarpone cream

Ingredients for 1 servings:

• 3 eggs (size M)
• 150 g sugar
• 1 tbsp sugar
• 3 packets of vanilla sugar
• 75 g flour
• 1 tsp, heaped baking powder
• 2 tbsp cocoa powder
• 3 tbsp cherry brandy
• 1 jar sour cherries (720 ml)
• 35 g cornstarch
• 4 sheets of white gelatin
• 150 g dark chocolate
• 300 g whipped cream
• 500 g mascarpone
• 4 tbsp milk
• 100 g almond flakes
• 1 tsp powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

approx. 16 pieces

Separate the eggs. Beat the egg whites and 3 tablespoons of water until stiff, while sifting in 75g of sugar and 1 sachet of vanilla sugar. Stir in the egg yolks one at a time. Mix the flour, cocoa, and baking powder, sift them onto the egg foam mixture, and fold in. Line the base of a 26cm springform pan with baking paper. Spread the sponge mixture into it. Bake in a preheated oven (electric oven: 175°C, fan oven: not suitable, gas mark 2) for about 20 minutes. Allow to cool. Hollow out the sponge cake, leaving a 1cm wide edge and base. Drizzle the base with kirsch. Drain the cherries, reserving the juice. Mix the cornstarch with 6 tablespoons of cherry juice until smooth. Bring the remaining juice and 1 tablespoon of sugar to a boil. Stir in the mixed cornstarch and bring to a boil briefly. Fold in the cherries. Spread the compote into the hollowed-out base. Allow to cool. Soften the gelatin. Chop the chocolate. Crumble the sponge cake pieces. Whip 300g of cream until stiff. Combine the mascarpone, 75g sugar, and 2 sachets of vanilla sugar. Squeeze out the gelatin, dissolve it, and mix it with the milk. Stir in the cream. Fold in the chocolate, crumbs, and cream. Spread the cream in a dome shape over the compote. Cover and chill for at least 4 hours. Roast the almonds in a dry pan and let cool. Cover the cake with flaked almonds and sprinkle with powdered sugar.