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Betty Bossi Koch-Center
One springform pan (approx. 18 cm in diameter), base lined with baking paper
How it's done
Using the whisk on a hand mixer, beat the sugar, egg yolks and water for approx. 5 mins. until the mixture is light and foamy. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy.
Mix the hazelnuts, flour and cocoa powder, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Pit the cherries, fold in, transfer the sponge mixture to the prepared tin.
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the sponge to cool on a cooling rack. Cut twice through the sponge, place the base on a cake plate.
Combine the cream cheese, quark and icing sugar. Pit and roughly chop the cherries, mix in. Spread half of the mixture over the sponge base. Place the middle sponge on top, cover with the remainder of the filling. Place the final sponge on top.
Beat the butter and icing sugar until smooth. Stir in the cream cheese. Place ¼ of the frosting in a small bowl, set aside the remainder of the frosting.
Puree the cherries, pass through a sieve, add to the bowl containing the frosting, mix. Cover the sides of the cake with the reserved white frosting. Dot the violet frosting around the edge of the cake. Cover and chill the cake for approx. 30 mins.
|Tip:||Garnish the cake with chocolate shavings and fresh cherries.|
|Note:||The best way to spread the frosting is to use a dough scraper.|
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