Cherry & Turmeric Biscuit Cake
Serves 4-6 | Preparation ~1 hour
Set the oven to 225°C (fan 200°C). Grate the turmeric and lemon zest. Drain and mince the cherries into tiny bits. Mix the baking powder, salt and vanilla sugar with the plain flour. Stir the softened butter and sugar with a wooden spatula until the texture is fluffy and creamy. Mix in the flour, baking powder and spice mixture, cream, cherries and turmeric. Line a baking tray with baking paper/parchment. Grease two ~ø 20 cm circles with macadamia nut oil so that there is room for the biscuits to puff up on each side. Divide the dough in two and pat two ~1 cm thick round(ish) biscuits on the greased areas. Bake in the top part of the oven for ~9-10 minutes. The thin edges burn easily but darkened edges are easy to break off when the biscuits have cooled.
Mix the filling while the biscuits are cooling. Whip the cream, add the mascarpone cheese and season with a tablespoon of sugar.
Place one biscuit on a serving plate (lift the biscuits carefully with two cake servers or flat spatulas), spread half of the filling on top, place the other biscuit on top and spread the rest of the filling/topping. Finish with coarsely crushed meringue and berries.
Serves 4-6 | Preparation ~1 hour
Ingredients - Biscuit crust; 2 large biscuits
50 ml (50 g) softened butter
50 ml (40 g) caster sugar
100 ml (70 g) canned cherries (glazed or Maraschino)
2 teaspoons grated turmeric (or ~0,5 teaspoon turmeric powder)
2 teaspoons lemon zest (zest of 1 large lemon)
125 ml (65 g) plain flour
125 ml (125 g) heavy cream/double cream
0,5 teaspoon vanilla sugar
0,5 teaspoon baking powder
A tiny pinch (1/8 teaspoon) of salt
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1 tablespoon macadamia nut oil (or rapeseed oil) to grease the baking paper/parchment
Ingredients - Filling/Topping
125 ml (125 g) heavy cream/double cream
50 ml (~55 g) mascarpone cheese
1 tablespoon sugar
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Ready-made white meringue and berries for garnish
PreparationSet the oven to 225°C (fan 200°C). Grate the turmeric and lemon zest. Drain and mince the cherries into tiny bits. Mix the baking powder, salt and vanilla sugar with the plain flour. Stir the softened butter and sugar with a wooden spatula until the texture is fluffy and creamy. Mix in the flour, baking powder and spice mixture, cream, cherries and turmeric. Line a baking tray with baking paper/parchment. Grease two ~ø 20 cm circles with macadamia nut oil so that there is room for the biscuits to puff up on each side. Divide the dough in two and pat two ~1 cm thick round(ish) biscuits on the greased areas. Bake in the top part of the oven for ~9-10 minutes. The thin edges burn easily but darkened edges are easy to break off when the biscuits have cooled.
Mix the filling while the biscuits are cooling. Whip the cream, add the mascarpone cheese and season with a tablespoon of sugar.
Place one biscuit on a serving plate (lift the biscuits carefully with two cake servers or flat spatulas), spread half of the filling on top, place the other biscuit on top and spread the rest of the filling/topping. Finish with coarsely crushed meringue and berries.
