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Start making 2 simple cakes. Preheat the oven to a temperature of 165 degrees Celsius or 330 degrees Fahrenheit. Mix 400 grams of sugar, 400 grams of butter and vanilla sugar together in the stand mixer until smooth.
Add the eggs 1 by 1 and keep mixing. Then add the flour little by little and keep mixing, until it's a nice smooth and yellowish cake batter.
Use butter to coat the springform tins and dust with a thin layer of flour.
Divide the cake batter over the 2 springform tins. Bake the cakes in the oven for about an hour. Don't open the oven in the meantime, otherwise, it may cause the cakes to collapse!
Insert the cakes with a wooden skewer after an hour to see if the cakes are done. Does the skewer come out clean? The cakes are done. Transfer the cakes to a cooling rack.
Finely chop the amarena cherries. Mix the cream cheese with 4 tablespoons of syrup from the amarena cherries, the chopped amarena cherries and the food colouring.
Only then stir in the mascarpone, since you can stir mascarpone as little as possible. If you stir it too long, the mascarpone will become quite liquid.
Season the mascarpone topping with more powdered sugar if you would like a sweeter cake. Spread a layer of pink cream on top of one of the cakes.
Then place the second cake on top and spread the remaining pink cream over the top and sides. You can get a smoother result with a palette knife or spatula.
Finish the cake by sprinkling pink sugar decorations on top and the mini marshmallows in the middle. Enjoy!