John Myers
Cookies’ birthday Cake … 😉
The perfect cookies’ birthday cake … 😉 recipe with a picture and simple step-by-step instructions.
- 1 glass Sour cherries
- 250 Milliliters Dry red wine
- 2 tablespoon Sugar
- 0,5 Cinnamon stick
- 2 Cloves
- 1 Star anise
- 2 tablespoon Food starch
- 150 g Butter
- 300 g Spice – Speculoos
- 150 g Marzipan raw mass
- 2 tablespoon Powdered sugar
- 1 tablespoon Amaretto
- 200 g Hazelnut nougat
- 5 sheet Gelatin white
- 500 g Quark
- 150 g Greek yogurt 10% fat
- 4 tablespoon Sugar
- 1 teaspoon Speculoos seasoning
- 100 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 3 Cherries
- 12 Chocolate leaves
- Hazelnut brittle
- Drain the cherries. Bring the red wine to the boil with sugar and spices. Remove from heat and let steep for 10 minutes. Remove spices. Mix the cornstarch with a little water until smooth. Bring the red wine to the boil again. Add cornstarch. Bring to the boil briefly while stirring. Take off the stove. Fold in cherries and let cool.
- Melt the butter in a saucepan. Put the speculoos in a freezer bag and crumble finely with the rolling pin. Mix well with the butter.
- Line the bottom of a springform pan (26 cm diameter) with baking paper. Spread the biscuit mixture on the base and press firmly. Chill for 20 minutes.
- Knead the marzipan, powdered sugar and amaretto. Roll out between two layers of cling film and place on the biscuit base. Spread the cherries on top. Chill again
- Melt the nougat over a hot water bath. Let cool a little and distribute on the cherries. Refrigerate.
- Soak gelatine in cold water. Mix the quark with the yoghurt, sugar and spices until creamy. Squeeze out the gelatine well and dissolve it. Mix with two tablespoons of quark mixture. Add to the rest of the quark and stir in well.
- Spread the quark mixture on the nougat layer and smooth it out. Chill for 30 minutes. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Quarter the cherries.
- Decorate the cake with cream tuffs, cherries, chocolate leaves and brittle. Chill until ready to eat.
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