Ingredients for 6 - 8 pieces:
120 g butter
100 g sugar
2 eggs (size M)
100 g flour
50 g ground hazelnuts
1 tsp. baking powder
5 tablespoons milk
150 g mascarpone
30 g powdered sugar
3 tbsp. freshly squeezed orange juice
50 g whipped cream
350 g sour cherries
150 g jam sugar 1:1
1 pinch of salt
Furthermore you need:
Fat and ground hazelnuts for the mold.
Fresh cherries for garnish.
Preparation:
1. Preheat oven to 155°C convection (175°C top and bottom heat).
2. Beat butter, sugar and 1 pinch of salt until creamy. Stir in eggs one at a time. Mix hazelnuts and baking powder. Stir in briefly alternately with the milk.
3. Pour the dough into a greased springform pan (20 cm diameter) sprinkled with ground hazelnuts and bake in a preheated oven for about 20 minutes, then allow to cool and cut in half crosswise 1 time.
4. For the filling, mix the mascarpone, powdered sugar, orange juice and cream until creamy. Spread cream evenly on bottom cake layer, top with top cake layer and refrigerate.
5. Wash, clean and stone the cherries. Mix with jam sugar in a saucepan. Mix, bring to the boil while stirring and boil for 4 minutes until bubbling. Immediately spread on the cake and chill again briefly.
6. Serve garnished with fresh cherries. Serve with whipped cream.
Preparation time approx. 30 minutes (plus waiting time)
Nutritional values per piece approx.:
Calories: 448
Joule: 1873
Protein: 4,7 g
Fat: 27,2 g
Carbohydrates: 47.0 g
(FoodCentrale by ddp images)
