Easter cherry mascarpone cake

Ingredients for 16 servings:

• 150 g semi-sweet chocolate coating
• 6 eggs
• 250 g sugar
• 2 packets of vanilla sugar
• 125 g flour
• 3 tsp cocoa powder
• 1 tsp baking powder
• 1 jar of cherry(s) (sour cherries, 720 ml)
• 2 tbsp cornstarch
• 250 ml milk
• 1 pack of pudding powder, vanilla
• 200 g mascarpone
• 5 tbsp eggnog
• 500 g whipped cream
• 1 pack of cream stiffener
• Pistachios, chopped
• Fondant eggs (yellow)
• Marzipan chicks and fondant eggs (yellow)
• Marzipan Easter bunnies

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Melt the chocolate coating, beat the eggs, 180g sugar, and 1 tbsp vanilla sugar until creamy. Stir in the chocolate coating. Mix the flour, cocoa, and baking powder and fold in. Pour the mixture into a 26cm springform pan lined with baking paper. Bake in a preheated oven at 175°C for approx. 35-40 minutes. Remove the sponge cake and let it cool. Drain the cherries, reserving 300ml of juice, take 3 tablespoons, and mix with the cornstarch until smooth. Bring the juice to a boil with 10g sugar, thicken with the cornstarch, and fold in the cherries. Halve the sponge cake. Place a cake ring around the bottom layer and spread the compote on top. Take a little milk and mix it with the custard powder until smooth. Bring the remaining milk to a boil with the remaining sugar and mascarpone, stir in the custard powder, and bring to a boil. Remove from the heat and stir in the liqueur. Spread the mixture over the cherry compote. Place the second layer on top and chill the cake. Whip the whipped cream, cream stiffener, and vanilla sugar until stiff. Cover the cake with whipped cream and decorate with chopped pistachios (for the grass base), small yellow fondant eggs, marzipan chicks, and Easter bunnies.