Cherry Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 350 mg | (9 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the batter
- 100 grams Dark chocolate
- 3 eggs
- butter
- 1 tsp cinnamon
- 50 grams Pastry flour
- 1 heaping tsp Baking powder
- 50 grams Hazelnuts
- For the topping
- 540 grams Sour cherry
- 1 packet red Glaze
- 1 Tbsp sugar
- 2 Tbsps Cherry brandy
- 8 red Gelatin sheet
- 150 grams Mascarpone
- 50 grams powdered sugar
- 125 milliliters Red wine
- 400 milliliters Whipped cream
- 1 packet Cream stabilizer
- Cherries (and lemon for garnish)
- powdered sugar (for dusting)
Preparation steps
For the batter: Grate chocolate. Separate eggs. Beat egg whites until stiff and add 40 grams (approximately 2 ounces) of sugar. Beat butter until creamy, stir into whites and add remaining sugar, cinnamon and egg yolks. Stir in chocolate. Combine flour, baking powder and hazelnuts, then fold into egg mixture.
Line the bottom of a springform pan (26 cm or 10 inches in diameter) with parchment paper. Pour in batter and bake in an oven preheated to 170°C (approximately 350°F) for about 45 minutes. Remove and let cool for 10 minutes, then release from pan and let cool on a wire rack. Peel off parchment.
Place the cake on a cake plate and add a cake ring. Drain cherries and reserve juice. Distribute cherries onto cake. Combine glaze powder, cherry juice, sugar and cherry brandy. Cook according to glaze instructions. Pour glaze over cherries and let set.
Soak gelatin in cold water for 5 minutes. Beat mascarpone, powdered sugar and red wine. Squeeze out gelatin and dissolve over low heat. Stir in 2-3 tablespoons of mascarpone mixture, then fold into remaining mascarpone mixture. Chill until the mixture starts to set.
Beat 250 ml (approximately 1 cup) of cream until stiff and fold into gelatin mixture. Cover cherries with gelatin mixture and chill for 1-2 hours.
Meanwhile, beat remaining cream and stabilizer until stiff and pour into a piping bag. Remove cake ring and decorate cake as desired with whipped cream rosettes and top with remaining cherries and lemon. Dust with powdered sugar and serve.
