Cake Slices with Cherry Compote
- 1 finished Marble cake (400 grams)
- 300 milliliters Red wine
- 1 Vanilla bean
- 110 grams sugar
- 1 generous pinch Ground cinnamon
- 1 packet Glaze
- 600 grams Sour cherry (pitted)
- 150 grams Crème fraiche
- 100 grams Greek yogurt
- 1 teaspoon Lemon peel (zested)
- 1 tablespoon lemon juice
- 3 tablespoons Chocolate flake
- 4 sprigs Lemon balm
Cut the cake into 12 slices and place on a baking sheet. Put the red wine in a pot with the open vanilla bean, 90 grams (approximately 1/2 cup) of sugar, cinnamon, and red glaze powder. Bring the pot to a boil for 1 minutes and then add the cherries. Pour the sauce onto the hot cake slices and chill.
Mix the creme fraiche with the yogurt, lemon zest, lemon juice, and the remaining sugar. Whip until stiff and place a dollop on each cake. Garnish with chocolate flakes and lemon balm leaves.