Summary

Ingredients

• 125 g suar
• 125 g butter
• 2 egg (s)
• 150 grams flour
• 0.5 ½ pack baking powder
• 0.5 ½ pack vanilla sugar
• 1 pinch (s) salt
• 1 glass morello cherries
• 500 g quark
• 1 packet custard powder (Galetta vanilla)
• 250 ml milk
• 1 cup whipped cream
• 200 g cake icin (whole milk)
• 25 g coconut fat
• 3 tablespoon cocoa powder

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Instructions

1. Put the cherries in a colander and drain well. Mix the sugar, butter, eggs, flour, baking powder, vanilla sugar and salt to a smooth batter.
2. Pour half of the batter into a greased springform pan and smooth it out.
3. Add the cocoa powder to the remaining half of the dough, stir well and pour over the light dough. Now put the cherries on the dough.
4. Put the springform pan in the oven at 180 ° C for approx. 50-55 minutes. Take out of the oven and let cool down well.
5. Stretch a cake ring around the cake (or just use the springform pan).
6. Mix the quark with the cream powder and then add enough milk that the mixture remains supple, so that there is a nice cream for the cake. Whip the cream (keep 2 tablespoons for later) and fold into the quark mixture. Spread the quark cream on the cake.
7. Melt the chocolate in a double boiler. Add the coconut oil and also dissolve. Now stir in the 2 tablespoons of cream that were retained and allow to cool slightly.
8. Pour the filling onto the cake. Then put the whole thing in the fridge to cool for about 1 hour until the glaze is just solid.