Summary

Ingredients

For the dough:

• 275 g flour
• 150 grams sugar
• 1 packet vanilla sugar
• salt
• 175 g butter, soft or mararine
• 1 egg yolk, (size.

For the cream:

• 4 medium egg (s)
• 75 g butter, soft or mararine
• 150 grams sugar
• 1 packet vanilla sugar
• 500 g low-fat quark
• 125 g whipped cream
• 1 pck. Custard powder, vanilla, for cooking
• Lemon zest, grated (from 1/2 lemon)
• 1 glass cherry (s) (sweet / sour cherries) (720ml) OR:
• 500 g cherry (s), fresh

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Instructions

1. Drain the cherries or wash, remove the stalk and stone the fresh cherries. Line a springform pan (26cm) on the bottom with baking paper and grease the edge.
2. For the dough, first mix 275g flour, 150g sugar, 1 vanilla sugar, 1 pinch of salt, 175g butter / margarine and 1 egg yolk with a hand mixer (dough hook), then process into crumble with floured hands.
3. Spread about two thirds of the crumble on the bottom of the springform pan and press down. Spread the cherries on top, leaving a 2cm wide border free all around.
4. Separate 2 eggs for the quark mixture. Mix 75g butter / margarine with 150g sugar and 1 vanilla sugar until creamy. Gradually stir in the 2 egg yolks and 2 eggs.
5. Add the quark, the liquid cream, the pudding powder and the lemon zest and stir in as well.
6. Beat the two remaining egg whites until stiff and fold into the curd mixture.
7. Spread the mixture on the cherries and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C) for about 15 minutes.
8. Sprinkle the remaining crumble on top and bake for about 55 minutes at the same temperature. Let the cake cool in the pan (preferably overnight)
9. Dust the finished cake with powdered sugar.
10. Tip: The remaining egg white from the dough can also be lifted under the curd mixture (whipped into egg whites).