Windbag cake with cherries
Ingredients for a large springform (26 or 28 cm)
Ground:
Make 3 egg, 125g sugar, 125g butter, 125g flour, 1 vanilla sugar and 1 1/2 teaspoon baking powder a batter. Put into the greased and crumbly dish and bake at approx. 170 degrees for approx. 25 minutes. Put it cool on a cake plate and put the cleaned ring over it again.
Filling:
First, distribute a pack of frozen mini-windbags on the floor. If you want, you can add some sour cherries to the interstices, which will make the cake more fruity and even fresher.
So, now 250g lean quark, 200g sour cream with about 100g of sugar and 1 vanilla sugar stir.
In the meantime, dissolve 6 sheets of white gelatine according to instructions and mix into the quark mixture. Then whip 2 cups of whipped cream with 4 tablespoons of sugar and fold in. So, now smooth this mass on the windbags and put in the refrigerator.
Kirschtopping:
Drain 1 cup of white morels, catch the juice. Mix a little juice with 2-3 tablespoons cornstarch and thicken the remaining juice (according to the instructions). Add the cherries and simmer for about 2 minutes. When the cherries have cooled, distribute them on the cake.
This cake is very easy to prepare, who has little time or desire to bake, can also use a finished floor (Vienna soil). Then the cake is ready soon.
