Cherry Cream Cake
- 1 Springform pan (26 cm)
- For the cake
- 3 eggs
- 4 tablespoons sugar
- 1 packet Vanilla sugar
- 5 tablespoons Pastry flour
- 1 teaspoon Baking powder
- 1 tablespoon Vinegar
- 2 tablespoons vegetable oil
- For the cherry filling
- 1 jar Sour cherry (700 grams)
- 2 tablespoons sugar
- 1 packet vanilla pudding mix (requiring 500 ml of milk)
- For the cream filling
- 400 grams Whipped cream
- 2 packets whipped cream stabilizer
- 2 packets Vanilla sugar
For the cake: Preheat the oven. Line the springform pan with parchment paper. Beat the eggs with the sugar and vanilla sugar until fluffy. Stir in the flour and the baking powder. Stir in the oil and vinegar. Transfer the batter into the prepared pan and bake in a preheated oven at 180°C (approximately 350°F) for 25-30 minutes. Remove from the oven and let cool slightly. Turn out of the pan and remove the parchment paper. Let the cake cool on a wire rack.
For the cherry filling: Drain the cherries in a colander,reserving the juice. Combine the cherry juice with water to have 500 ml (approximately 2 cups) of liquid total. Cook the juice, sugar, and pudding mix according to the manufacturer's instruction, substituting milk for cherry juice. Set aside 10 cherries for garnish. Fold the remaining cherries into the filling.
Place the cooled cake in a springform pan or a cake ring. Spread the warm cherry filling on top of the cake. Chill for 2 hours and then remove the cake ring.
For the cream filling: Beat the cream with the whip cream stabilizer and vanilla sugar until stiff.
Spread on top of the cherry filling.
To decorate: Roll the marzipan between two sheets of plastic wrap into a circle about 35 cm (approximately 14 inches) in diameter.
Lay the marzipan over the cake and press the sides carefully into the cake. Cut off any excess marzipan from the bottom. Reroll the marzipan out and cut leaves for decoration. Let the cake chill for 1 hour.
Melt the white chocolate in a bowl over a pot of simmering water.
Dip each of the 10 remaining cherries in the white chocolate. Completely cover the marzipan leaves in chocolate. Allow the cherries and leaves to dry on a wire rack. Dust the cake with cocoa powder and garnish with the marzipan leaves and cherries. Serve immediately.