Cherry Cream Cake

Ingredients

• 1 springform pan (26 cm Ø)
• 3 eggs
• 4 tbsp sugar
• 1 packet vanilla sugar
• 5 tbsp flour
• 1 tsp Baking powder
• 1 tbsp vinegar
• 2 tbsp oil
• 1 jar sour cherries (700 g contents)
• 2 tbsp sugar
• 1 packet vanilla pudding mix (for cooking with 500 ml milk)
• 400 g whipping cream
• 2 packets stabilizer for whipped cream
• 2 packets vanilla sugar
• 300 g marzipan base
• 50 g white couverture chocolate
• 1 tbsp cocoa powder
• baking paper (for the pan)

Instructions

1. 1.

   Preheat the oven. Line the baking pan with parchment paper. Beat the eggs with sugar and vanilla sugar until fluffy. Mix flour and baking powder, fold in. Add vinegar and oil, stir well. Pour batter into the pan. Bake at 180 °C (center, fan 160 °C) for 25–30 minutes. Let cool slightly, then remove from the pan and lift out the parchment paper. Cool the cake on a wire rack.

2. 2.

   Drain the cherries in a sieve, reserving the juice. Refill the cherry juice with water to make 500 ml liquid. Cook pudding according to package instructions using the juice, sugar, and pudding mix. Set aside 10 beautiful cherries. Fold the remaining cherries into the pudding.

3. 3.

   Place a cake ring around the base of the cake. Spread the warm pudding evenly over it. Chill for 2 hours. Remove the cake ring.

4. 4.

   Beat the cream with stabilizer and vanilla sugar until stiff peaks form.

5. 5.

   Spread the whipped cream all around the cake.

6. 6.

   Roll the marzipan base between plastic wrap into a circle about 35 cm Ø. Cover the cake with the marzipan, press the sides gently, trim excess with a knife. Knead any leftover marzipan and shape it into decorative sheets. Chill the cake for 1 hour.

7. 7.

   Melt the couverture chocolate in a double boiler. Dip half of each remaining cherry into the chocolate. Coat the marzipan sheets around the cherries. Let cherries and sheets dry on a rack. Before serving, dust the cake lightly with cocoa powder and garnish with marzipan sheets and cherries.