Cherry Tart with Mascarpone Cream

Finely grate the chocolate. Separate the eggs. Mix fat, 80 g sugar, 1 pinch salt and 1 pk vanilla sugar until creamy. Fold in egg yolks one by one. Mix chocolate, hazelnuts and baking powder. Fold in with liqueur. Whip egg whites until stiff and fold in portions at a time.

Grease a fruit cake pan (28 cm). Sprinkle first with flour, then with almond flakes. Pour in the dough. Bake in the preheated oven (E- oven 175 °C, fan 150 °C, gas mark 2) for about 30 minutes.

Cool down. Turn out of the pan.

Whip curd cheese, mascarpone and 2 pk vanilla sugar until creamy. Whip the cream until stiff and fold in. Spread the cream on the base. Leave to cool for approx. 30 minutes.

Rinse the cherries, pat dry, remove the stems and pits. Pile on top of the mascarpone cream. Mix icing powder and 1 tbsp sugar. Stir through with cherry juice and boil briefly while stirring. Spread evenly over the cherries. Leave the cake to cool for about 2 hours.

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