John Myers
Ingredients for 1 servings:
- 100 g dark chocolate, chopped
- 5 eggs
- 80 g butter, soft
- 80 g sugar
- 1 packet of vanilla sugar
- 200 g hazelnuts, ground
- 4 tsp, leveled baking powder
- 2 tbsp Amaretto
- 50 g almond flakes
- 100 g low-fat curd cheese
- 250 g mascarpone
- 250 g cream
- 1 tbsp sugar
- 3 packets of vanilla sugar
- 1 jar sour cherries
- 1 pack of cake glaze, clear
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes
very fruity, very fresh and looks great
Sprinkle the almond flakes into a springform pan. Separate the eggs. Beat the egg whites until stiff peaks form. Mix together the butter, sugar, and vanilla sugar. Add the egg yolks and beat until fluffy. Fold in the chocolate, nuts, baking powder, and Amaretto along with the beaten egg whites. Preheat the oven to 175°C and bake the cake for 30 minutes, then let cool. Beat the tablespoon of sugar with the cream and vanilla sugar until stiff peaks form. Mix with the quark and mascarpone. Place the base in a cake ring. Spread the cream over the base. Chill for about 30 minutes. Strain the cherries. Reserve the juice; do not discard it. Now spread the drained cherries over the cream. Bring the cherry juice and glaze to a boil and spread it over the cake. Chill for at least another 2 hours.
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