Mascarpone Cherry Cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 5 eggs
• 80 g butter, soft
• 80 g sugar
• 1 pinch of salt
• 1 bag of vanilla sugar
• 200 g hazelnuts, ground
• 100 g hazelnuts, chopped
• 2 tsp baking powder
• 2 tsp Amaretto
• Fat for the mold
• Flour for the mold
• 50 g almond flakes
• 100 g low-fat curd cheese
• 250 g mascarpone
• 250 g whipped cream
• 2 bags of vanilla sugar
• 2 jars of sour cherries (720 g each)
• 1 bag of cake glaze

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Finely grate the chocolate. Separate the eggs. Beat together the fat, sugar, salt, and vanilla sugar until creamy. Stir in the egg yolks, then mix the chocolate, hazelnuts, and baking powder. Stir in the liqueur. Beat the egg whites until creamy and fold in portions. Grease a 28 cm fruit base mold. Sprinkle first with flour, then with flaked almonds (important: not the other way around!). Pour in the batter. Bake in a preheated oven at 175°C for about 30 minutes. Let cool. Turn out of the mold. Note: A silicone mold is better because it will release the mixture. Beat the quark, mascarpone, and vanilla sugar until creamy. Whip the cream until stiff and fold in. Spread the cream on the base. Chill for about 30 minutes. Drain the cherries and reserve the juice. Pile them on top of the mascarpone and quark cream. Briefly bring the glaze powder and cherry juice to a boil while stirring. Spread over the cherries. Refrigerate the cake for about 2 hours.