Tiramisu cake with cherries

Ingredients for 1 servings:

• 500 g cherries
• 3 tbsp honey, liquid
• 270 g sugar
• 2 tbsp cornstarch
• n. B. Water, cold, approx. 1 – 2 tbsp
• 150 g flour
• 1 packet of baking powder
• 4 m.-sized eggs
• 1 pinch of salt
• 4 packets of vanilla sugar
• 600 g low-fat curd cheese
• 600 g mascarpone
• 80 ml espresso
• 300 g ladyfingers
• Cocoa powder
• Amaretto
• Cream, liquid, optional
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

for a 24 x 37 cm springform pan

Place the cherries in a saucepan, add the honey and 75g of sugar, and bring to a boil while stirring. Mix the cornstarch with 1-2 tablespoons of water until smooth and add. Cook for another minute while stirring, then let cool. Mix the flour and baking powder. Separate the eggs. Beat the egg whites with a pinch of salt, 120g of sugar, and 1 packet of vanilla sugar. Fold in the egg yolks one at a time, then fold in the flour mixture. Pour the mixture into a greased rectangular springform pan and spread evenly. Bake in a preheated oven at 150°C (convection oven) for approx. 20-25 minutes. Then let cool. Mix together the quark, 3 packets of vanilla sugar, and 75g of sugar, and stir in the mascarpone. If the mixture is a little too thick, add a little liquid cream. Drizzle the cake base with espresso, spread half of the quark and mascarpone cream on top, arrange the cherries on top, and cover with the sponge fingers. Drizzle generously with Amaretto to taste and spread the remaining quark mixture on top. Then refrigerate the cake for 4 hours. Finally, make a stencil, place it on top, and dust with cocoa powder. The ingredients are calculated for a 37 x 24 cm springform pan, and the cake yields approximately 15 slices.