Fruchtige Kirschtorte mit Quark-Mascarponecreme und Schoko-Biskuitboden | Torte ohne Gelatine

This cherry cake with fresh cherries tastes very fruity and very good. I baked this cake for my friend for her birthday and the guests liked this cake 😊 Try this recipe. Happy baking! Ingredients: For the biscuit base: 190 grams of flour 35 grams of cocoa powder 160 grams of sugar 5 eggs 3 tsp baking powder For the filling: 500 g quark 500g mascarpone 500 grams of whipped cream 500 g fresh cherries 1 tsp vanilla extract 100 g powdered sugar 4 packets of cream stiffeners, each 8g For the topping: 350 g fresh cherries 1 packet of cake glaze, clear (12.5g) 3 tbsp sugar 250 ml cherry juice Springform: 24 cm Preparation: 1) Preheat the oven to 170°C top/bottom heat 2) Add the sugar and eggs to the bowl and beat until creamy on the high speed of the food processor for 5 minutes. Mix the flour with cocoa powder and baking powder and carefully fold into the egg mixture. 3) Line the springform pan with baking paper, put the dough for the biscuit base in the springform pan and smooth it out. Bake in a preheated oven at 170° C top and bottom heat for 25 minutes. Then take the springform pan out of the oven and let it cool down completely. Remove the biscuit base from the mold and divide or cut the base to the desired height with the cake base cutter. 4) Add the whipped cream to the bowl and whip until stiff. Add whipped cream and continue beating briefly. Put the mascarpone and quark in the bowl, sieve the powder sugar and mix with the hand mixer until creamy. 5) Wash, drain, remove the stalks and stone the cherries. Then cut into small cubes. Put half of the chopped cherries in a mug and puree with the hand blender and pass through a fine sieve and then mix with the quark cream. Add 1 tsp vanilla extract and stir. Fold the whipped cream into the quark cream. 6) Place the bottom sponge cake in the plate and place the cake ring. Fill half of the quark mascarpone cream on top and smooth out. Scatter half of the diced cherries on top. Then put the second layer on top and half of the remaining quark mascarpone cream on top and smooth out. Scatter the remaining diced cherries on top. Put the rest of the quark mascarpone cream on top and smooth it out. Place the cake in the fridge for about 4 hours or overnight. 7) For the topping: Wash, drain, remove the stalks and stone the cherries. Then spread evenly on the cake. Mix a packet of cake glaze with 3 tablespoons of sugar. Then dissolve with 250 ml of cherry juice and bring to the boil while stirring constantly. Slowly pour the cake glaze onto the cherries, allow to cool briefly and place in the refrigerator for approx. 3 to 4 hours. 8) Carefully score the cake along the edge of the cake ring with a knife. When the edge is free, the cake can be easily removed from the cake ring. Enjoy!