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🍽️ Cherry Cream Cake

390 kcal · 30 min · 4 servings

Ingredients

• 1 Springform (26 cm ⌀)
• 3 Eggs
• 4 tbsp Sugar
• 1 packet Vanilla Sugar
• 5 tbsp Flour
• 1 level tsp Baking Powder
• 1 tbsp Vinegar
• 2 tbsp Oil
• 1 jar Sour Cherries (700 g content)
• 2 tbsp Sugar
• 1 packet Vanilla Pudding Powder (for cooking for 500 ml Milk)
• 400 g Whipping Cream
• 2 packets Whipping Cream Stabilizer
• 2 packets Vanilla Sugar
• 300 g Marzipan Paste
• 50 g white Couverture
• 1 tbsp Cocoa Powder
• Baking Paper (for the pan)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius (convection 160 degrees Celsius).
2. 2. Line a cake tin with baking paper.
3. 3. Whisk the eggs with sugar and vanilla sugar until frothy.
4. 4. Mix flour and baking powder and stir them into the egg mixture.
5. 5. Add vinegar and oil and mix everything well.
6. 6. Pour the batter into the prepared tin.
7. 7. Bake the cake at 180 degrees (convection 160 degrees) in the center of the oven for 25 to 30 minutes.
8. 8. Carefully release the slightly cooled cake from the tin.
9. 9. Remove the baking paper.
10. 10. Let the cake cool completely on a wire rack.
11. 11. Drain the cherries in a sieve and catch the juice.
12. 12. Top up the cherry juice with water to 500 milliliters.
13. 13. Cook the pudding using the juice, sugar, and pudding powder according to the package instructions.
14. 14. Set aside 10 nice cherries.
15. 15. Stir the remaining cherries into the warm pudding mixture.
16. 16. Surround the cake base with a cake ring.
17. 17. Spread the warm pudding mixture evenly over the base.
18. 18. Place the cake in the refrigerator for 2 hours.
19. 19. Remove the cake ring.
20. 20. Whip the cream with cream stabilizer and vanilla sugar until stiff.
21. 21. Coat the entire cake all around with the cream.
22. 22. Place the marzipan raw mass between two layers of cling film.
23. 23. Roll out the marzipan into a circle with a diameter of about 35 centimeters.
24. 24. Cover the cake with the marzipan.
25. 25. Carefully press the side parts of the marzipan against the cake.
26. 26. Trim off excess marzipan with a knife.
27. 27. Knead the marzipan scraps again.
28. 28. Shape leaves from them for decoration.
29. 29. Place the cake in the refrigerator for 1 hour.
30. 30. Melt the chocolate coating in a water bath.
31. 31. Dip the remaining cherries halfway into the melted chocolate coating.
32. 32. Cover the marzipan leaves all around with chocolate coating.
33. 33. Let the cherries and leaves dry on a wire rack.
34. 34. Dust the cake lightly with cocoa before serving.
35. 35. Decorate the cake with the marzipan leaves and the cherries.

Nutrition per serving

• kcal: 390
• Protein: 8 g · Fett/Fat: 23 g · Carbs: 38 g