Ingredients for approx. 12 pieces:
For the sponge cake batter:
4 eggs (M)
4 tbsp orange juice
120 g sugar
150 g flour
50 g poppy seeds (ground)
2 tsp baking powder
Also:
6 tsp cherry brandy
500 g sour cherries
50 g sugar
150 ml cherry juice
2 packets cake icing powder
For the cream:
8 sheets white gelatine
500 g low-fat quark
500 g vanilla yoghurt
100 g sugar
8 cl amaretto
1 untreated lemon
300 ml whipped cream
For decorating:
100 g amarettini
150 ml whipped cream
some cherries
Lemon balm
Preparation:
1. Beat eggs, orange juice and sugar for about 8 minutes until white foamy. Mix flour, poppy seeds and baking powder. Fold in the flour mixture into the egg. Pour the batter into a springform pan (26 cm diameter) lined with baking paper. Bake in a preheated oven at 175° (gas: level 2-3, fan oven: 160°) for approx. 35 minutes. Leave to cool on a cool down on a cake rack. Remove the base from the tin and cut in two. Drizzle each cake with cherry brandy. Place a cake ring around the bottom cake layer.
2. Wash the cherries, remove the stalks and pit them. Place in a pot with the sugar. Mix 5 tablespoons of cherry juice with the cake glaze powder. Add the rest of the cherry juice to the cherries and bring to the boil. Put the pot aside. Stir in the mixed icing and add to the cherries. Bring to the boil again. Cool briefly and pour onto the bottom cake layer and spread smoothly.
3. Soak the gelatine in cold water for 5 minutes. Mix the quark with vanilla yoghurt, sugar, Amaretto, grated lemon zest and juice. Dissolve the gelatine according to the instructions. Mix 5 tablespoons of the quark mixture with the gelatine. Then add to the rest of the quark and yoghurt mixture while stirring. Whip the cream until stiff. As soon as the cream begins to to gel, whisk vigorously and fold in the cream. Pour a third of the cream on top of the cherries. Place the second cake layer on top and spread with one third of the cream. Place the remaining base on top and spread with the remaining cream. Chill the cake for 2-3 hours.
4. Carefully remove the edge of the cake. Crumble a good 2/3 of the amarettini. Decorate the edge with the crumbs and sprinkle some in the centre. Whip the cream until stiff and pour into a piping bag with a cone-shaped nozzle. Decorate the edge of the cake with dots of cream and garnish with the cherries and the remaining Amarettini. Serve garnished with lemon balm.
Preparation time approx. 70 minutes + waiting time
Nutrition per piece approx.:
Calories: 422
Joule: 1773
Protein: 14,6 g
Fat: 19,2 g
Carbohydrates: 44 g
(FoodCentrale by ddp images)
