Summary

Ingredients

• 210 g flour
• 20 g cocoa powder
• 80 g suar
• 1 egg (s)
• 130 g butter

For covering:

• 1 glass cherry (s), (drained weight approx. 350 g)
• 100 g butter
• 100 g suar
• 500 g quark, (curd cheese)
• 1 packet custard powder, vanilla
• 2 egg (s)
• 1 lemon (s), the zest
• 1 pack cake topping

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Instructions

1. Knead a shortcrust pastry from the first 5 ingredients and press it straight into a prepared, square springform pan - chill for approx. 20 minutes.
2. Drain the cherries and collect the juice.
3. Switch on the oven to 160 ° hot air.
4. For the filling, mix the very soft butter, sugar, eggs, curd cheese, pudding powder and lemon well - spread half the amount on the cake base, spread the cherries over the top. Spread the rest of the cream on top, bake for about 40 minutes - then let cool down.
5. Prepare 250 ml cherry juice + cake glaze according to the instructions and pour over the cold cake.