Christmas cherry mascarpone cake

Ingredients for 1 servings:

• 125 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 pinch of salt
• 1 tsp gingerbread spice
• 150 g flour
• 1 tsp baking powder
• 4 tbsp milk
• 1 jar sour cherries
• 25 g sugar
• 30 g cornstarch
• Cinnamon powder
• 5 tbsp coffee
• 250 g quark
• 250 g mascarpone
• 200 g sweet cream
• 50 g sugar
• 1 packet of vanilla sugar
• 100 g sweet cream
• 2 tbsp sugar
• 12 cherries (serving cherries)
• 1 tsp cocoa powder
• Cinnamon powder

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours

from a 26 cm springform pan, approx. 12 pieces

Cream the butter and sugar until fluffy, then gradually add the eggs. Add the salt and gingerbread spice and mix thoroughly. Stir in the flour, baking powder, and milk. Pour the batter into a greased 26 cm springform pan and bake in a preheated oven on the middle rack at 175°C (top/bottom heat) for about 20 minutes. Once cooled, drizzle the cake base with coffee and replace the springform pan rim. Drain the sour cherries. Mix a few tablespoons of the cherry juice with the cornstarch. Boil the remaining juice with the sugar and cinnamon, add the cornstarch mixture, and bring back to a boil. Fold in the cherries and spread on the cake base. Let everything cool. Whip the cream until stiff. Mix all the cream ingredients together and fold in the cream. Spread the cream on the cherries. Continue chilling the cake. Whip the cream with the sugar until stiff. Spoon into a piping bag and place tufts around the edge of the cake. Distribute the cherries evenly on top. Mix the cocoa and cinnamon together. Decorate the remaining surface with it (pass through a sieve).