Summary

Ingredients

• 1 glass sour cherries

For the dough:

• 425 g wheat flour
• 40 g cocoa powder
• 3 teaspoons, leveled baking powder
• 200 g suar
• 2 packs vanilla sugar
• 2 medium egg (s)
• 250 g butter

For the filling:

• 250 g butter
• 1 kg low-fat quark
• 250 grams sugar
• 2 points pudding powder, vanilla
• 4 medium egg (s)

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Instructions

1. Drain the sour cherries well on a sieve. Grease a baking sheet (30 x 40 cm).
2. Mix the flour with cocoa and baking powder and sift into a mixing bowl. Add sugar, vanilla sugar, eggs and butter. Work through the ingredients with the hand mixer with dough hook first briefly on the lowest, then on the highest level. Then knead the dough briefly with your hands on the lightly floured work surface. Wrap in foil and put in the fridge for a while. Roll out two thirds of the dough on the baking sheet. Preheat the oven to top / bottom heat 180 ° C or hot air 160 ° C.
3. Melt the butter for the filling and let it cool. Put the quark with sugar, pudding powder and eggs in a mixing bowl. Mix the ingredients with the hand mixer with whisk to a smooth mass. Finally stir in the butter. Put the quark cream on the dough base and smooth it out. Place the drained cherries in nests on top. Pluck the remaining dough into pieces, knead in some flour if necessary and distribute the dough decoratively between the cherries.
4. Put the baking sheet in the preheated oven and bake the cake for about 45 minutes. Then place the baking sheet on a wire rack and let the cake cool down on it.