Mascarpone Cherry Cake

Ingredients for 1 servings:

• 1 jar sour cherries (720 ml)
• 175 g butter
• 225 g sugar
• 3 eggs
• 200 g flour
• 2 tsp baking powder
• 3 tbsp Nutella (nut nougat cream)
• 500 g mascarpone
• 250 g quark (low-fat quark)
• 1 pack of cake glaze, red
• 250 ml cream
• 1 can of wafer rolls with cream filling (400g)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

festive cake with a twist

Preheat oven to 180°C (160°C fan-assisted oven). Drain the cherries, reserving the juice. Cream together the butter and 150g of sugar until creamy. Beat in the eggs one at a time. Mix the flour and baking powder and stir in. Spread half of the batter into a greased springform pan (approx. 26cm). Mix the remaining batter and the nougat cream, spread over the light-colored batter, and marble it. Arrange about 14 cherries on top, leaving only about 14. Bake for about 40 minutes. Let cool. Whip the mascarpone with 50g of sugar. Fold in the quark. Place the cake base on a plate. Place the springform pan or cake ring around it. Spread the quark cream on top. Mix together 250ml of the cherry juice, the cake glaze powder, and 25g of sugar, bring to a boil, and then let cool slightly. Spread over the cake. Chill for about 2 hours. Remove the cake ring. Whip the cream until stiff. Spread the cake edge with half of the cream. Trim the wafer rolls slightly and place them close together around the edge. Fill a piping bag with the remaining cream, place the rolls on the cake, and decorate with the remaining cherries.