Summary

Ingredients

• 1 glass sour cherries, drained
• 250 g mascarpone
• 750 g low-fat quark
• 1 tablespoon margarine
• 1 vanilla pod (s), the pulp it
• 3 egg (s)
• 1 sachet custard powder (vanilla flavor)
• 1 sachet vanilla sugar
• 300 g suar
• 350 g flour
• 200 g mararine
• 3 tablespoon cocoa powder, unsweetened, no instant powder
• 1 tablespoon baking powder
• Fat for the shape
• Breadcrumbs for the mold

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Instructions

1. For the dough, beat 100 g of margarine until creamy, mix with 1 egg and 100 g of sugar to a uniform mass. Mix 250 g flour with the baking powder, knead everything into a malleable dough. Preheat the oven to 180 ° C (top / bottom heat).
2. For the filling, whip 1 tablespoon of margarine until creamy. Add 2 eggs, 100 g sugar, 1 sachet vanilla sugar and 1 sachet pudding powder. Mix in the quark and mascarpone in portions and finally stir in the fresh vanilla pulp.
3. For the chocolate sprinkles, knead 100 g sugar, 100 g margarine, 100 g flour and 3 tablespoons cocoa until everything looks uniformly chocolatey and shiny. Grease a springform pan (approx. 26 cm) and sprinkle with breadcrumbs.
4. Halve the cake dough, cover the base with one half of the dough and form an edge with the other half. Spread the drained sour cherries on the dough. Pour the mascarpone quark mixture onto the cherries and smooth out.
5. Crumble the rest of the dough into crumble and spread it as flat as possible on the quark (I always throw the pieces on top of it with swing). Bake for 40 minutes on the middle or lower rack at 180 ° C.
6. Tip: tastes best when chilled!