Stracciatella cake with sweet cherries

Ingredients

For the dough:

50 g butter
3 eggs
100 g sugar
1 packet of vanilla sugar

1 pinch of salt
75 g flour
75 g cornstarch
1 level teaspoon of baking powder

For painting:

175 g nut nougat cream

For the filling:

6 sheets of gelatine
500 g sweet cherries
100 g dark chocolate
500 g mascarpone

500 g quark
125 g sugar
2 packets of vanilla sugar
250 g cream

For decoration:

75 g nut nougat cream

preparation

Preheat the oven to 175°C. For the dough, melt butter and separate eggs. Beat the egg whites with 100 g sugar, 1 packet of vanilla sugar and salt until stiff. Stir in egg yolks. Mix and fold in the flour, starch and baking powder. Finally fold in the butter. Spread the dough into a springform pan lined with baking paper and bake for about 20 minutes. Let the base cool, then cut off a thin lid. Heat the nut nougat cream slightly and spread it on the base.

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