Gingerbread Cherry Cake

Ingredients for 1 servings:

• 6 eggs
• 280 g sugar
• 150 g flour
• 1 pt. gingerbread spice
• 2 jars of morello cherries, 350g each
• 9 sheets of white gelatin
• 750 g cream cheese
• 2 pts. vanilla sugar
• 3 tbsp orange liqueur
• 300 ml whipped cream
• 50 ml port wine, as desired
• 100 g dark chocolate coating
• Mint, for garnishing

Instructions

Working time approx. 1 hour 40 minutes; Total time approx. 1 hour 40 minutes

Cakes for special occasions

Separate the eggs. Beat the egg whites with the whisk attachment of a hand mixer until stiff. Add 175g of sugar and continue beating until the sugar has dissolved. Stir in the egg yolks. Mix the flour and gingerbread spice and fold into the batter. Line a springform pan (22cm diameter) with baking paper. Pour the batter into the pan. Bake in a preheated oven at 180°C for approx. 30 minutes. Then let the cake cool completely. Drain the cherries in a sieve. Set aside 10 cherries for decoration. Soak the gelatin in cold water. Mix the quark, the remaining sugar, and the vanilla sugar. Heat the liqueur and dissolve the squeezed gelatin in it. Mix 2 tablespoons of the quark with the liqueur, then stir into the quark and chill. Whip the cream until stiff. When the quark begins to set, fold in the cream. Cut the sponge cake in half horizontally. Place a cake ring around the first layer and drizzle with a little port wine. Arrange half of the cherries on top. Spread one-third of the quark evenly over it and cover with the second layer. Drizzle the cake with more port wine and layer the second third of the quark. Place the third layer on top and spread the rest of the port wine over it. Spread with the remaining quark. Finely chop the chocolate coating, melt it in a hot water bath, and fill a piping bag fitted with a small nozzle. Pipe small lattices onto a baking sheet lined with baking paper. Let set in the refrigerator. Decorate the cherry cake with the reserved cherries, the chocolate lattices, and the mint leaves.