Summary

Ingredients

• 500 g sweet cherries
• 100 g almond (s) (almond sticks)
• 280 g flour
• 300 g suar
• 2 tablespoon vanilla sugar
• 1 pinch (s) salt
• 250 g butter, soft
• 1 egg yolk
• 4 egg (s)
• 500 g low-fat quark
• 125 g whipped cream
• 1 packet custard powder (vanilla)
• 0.5 ½ lemon (s), remove the grated zest
• Icing sugar for dusting
• Fat for the shape
• Flour for the mold

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Instructions

1. Wash and stone the sweet cherries. Roast the almonds without fat, then let them cool down. Grease a springform pan and dust with flour.
2. First mix 275 g flour, 150 g sugar, 1 tablespoon vanilla sugar, 1 pinch of salt, 175 g butter and 1 egg yolk with the dough hook of the hand mixer, then briefly process into crumble with floured hands. Spread 2/3 of the crumble on the bottom of the mold and press down. Spread the sweet cherries on top, leaving about 2 cm free around the edge.
3. Separate 2 eggs. Mix 75 g butter, 150 g sugar and 1 tablespoon vanilla sugar until creamy. Gradually stir in the two egg yolks and 2 whole eggs. Stir in low-fat quark, liquid cream, pudding powder and lemon zest. Beat the two egg whites until stiff and fold into the quark mass together with about 2/3 of the almond sticks. Then spread everything on the cherries.
4. Bake in a preheated oven (electric stove: 175 ° C, fan oven: 150 ° C) for approx. 15 minutes. Then sprinkle the rest of the crumble on top and bake for another 55 minutes at the same temperature.
5. Allow to cool in the mold. Scatter the remaining almond sticks on the cake and dust with powdered sugar. Whipped cream tastes good with it.