Gingerbread – Cherry Cake

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 125 g butter
  • 150 grams sugar
  • 1 pinch (s) salt
  • 2 egg (s)
  • 150 grams flour
  • 1 teaspoon Baking powder
  • 5 tablespoon milk
  • 1 tablespoon gingerbread spice
  • 1 glass sour cherries
  • 30 g cornstarch
  • some cinnamon
  • 250 g quark (low-fat quark)
  • 250 g mascarpone
  • 1 cup cream
  • Chocolate shavings
  • Fat for the shape
  • Breadcrumbs or flour for the mold
Gingerbread – Cherry Cake
Gingerbread – Cherry Cake

Instructions

  1. Drain the cherries and collect the juice. Mix butter, 75 g sugar and salt until foamy. Add the eggs. Mix in flour and baking powder alternately with milk and the gingerbread spice. Grease a springform pan (26 cm diameter) and sprinkle with flour or breadcrumbs. Pour in the dough and bake in the preheated oven to 175 degrees for about 20 minutes.
  2. Bring the cherry juice with starch and a little sugar to the boil. Add the cinnamon and cherries to the thickened mass. Spread on the cake base and let cool down.
  3. Mix the quark, mascarpone and the rest of the sugar together. Whip the cream until stiff and fold into the quark cream. Brush the cake with it in a dome shape and sprinkle with grated chocolate.

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