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🍽️ Cherry Cream Cake

350 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 120 g Sugar
• 1 packet Vanilla Sugar
• 80 g Flour
• 50 g Cornstarch
• 2 jars Sour Cherries (à 700 g content)
• 8 sheets Gelatin
• 500 g Whipping Cream
• 300 g Quark
• 5 tbsp Powdered Sugar
• 1 Lemon (juice and zest)
• 0.5 packet Red Glaze
• 100 ml Cherry Juice
• 1 tbsp Sugar
• 50 g chopped Almond Kernels
• Parchment Paper (for the pan)

Instructions

1. 1. Weigh all ingredients precisely and place them within reach on your work surface.
2. 2. Grease the bottom of a springform pan with some fat.
3. 3. Separate the eggs so that the yolks and whites are distinct.
4. 4. Beat the egg yolks with half of the sugar and the vanilla sugar until creamy.
5. 5. Whip the egg whites into stiff peaks.
6. 6. Slowly add the remaining sugar while continuing to beat.
7. 7. Continue beating until the mixture is firm and glossy.
8. 8. Gently fold the egg whites into the egg yolk mixture using a spoon.
9. 9. Sift the flour and cornstarch over the egg mixture.
10. 10. Gently fold in the dry ingredients as well.
11. 11. Pour the batter into the prepared pan.
12. 12. Smooth the top surface.
13. 13. Preheat the oven to 175 degrees.
14. 14. Bake the base on the middle rack for 25 to 30 minutes.
15. 15. Check for doneness with the skewer test.
16. 16. Remove the baked base from the oven.
17. 17. Let it cool for a short time.
18. 18. Carefully loosen the edge from the pan with a thin knife.
19. 19. Turn the base out onto a wire rack.
20. 20. Let it cool completely.
21. 21. Let the cooled base rest for at least 2 hours.
22. 22. Drain the cherries in a sieve.
23. 23. Catch the juice.
24. 24. Set aside 16 nice cherries.
25. 25. Soak the gelatin in cold water.
26. 26. Whip the cream until stiff.
27. 27. Mix quark, powdered sugar, lemon zest, and lemon juice.
28. 28. Dissolve the drained gelatin in a small saucepan over low heat.
29. 29. First mix the dissolved gelatin with 3 tablespoons of the quark cream.
30. 30. Stir the mixture into the remaining quark.
31. 31. Fold in the whipped cream.
32. 32. Remove one-third of the quark cream.
33. 33. Place the removed cream in the cold.
34. 34. Mix the remaining cherries into the rest of the cream.
35. 35. Slice the sponge cake horizontally into three layers.
36. 36. Surround the bottom layer with a cake ring.
37. 37. Spread half of the cherry cream on it.
38. 38. Place the second layer on top.
39. 39. Spread the remaining cherry cream over it.
40. 40. Place the third layer on top.
41. 41. Chill the cake for 30 minutes.
42. 42. Remove the cake ring.
43. 43. Spread the reserved quark cream around the entire cake.
44. 44. Use a cake comb to create wavy patterns on the surface.
45. 45. Prepare the glaze according to package instructions using glaze powder, juice, and sugar.
46. 46. Let the glaze cool slightly.
47. 47. Decorate the surface and edge of the cake with it.
48. 48. Garnish the top of the cake with the remaining cherries.
49. 49. Lightly toast the almonds in a pan without fat.
50. 50. Sprinkle them around the edge of the cake.

Nutrition per serving

• kcal: 350
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 35 g