Summary

Ingredients

For the dough:

• 250 g powdered suar (powdered suar)
• 5 egg yolks
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 125 ml sunflower oil
• 125 ml water
• 125 g chocolate, 85% cocoa content
• 320 g spelled flour type 630
• 0.5 ½ pack baking powder
• 5 egg whites

For covering:

• 2 egg yolks
• 1 packet vanilla sugar
• 100 g powdered suar (powdered suar)
• 500 g low-fat quark
• 2 egg whites (egg white)
• 0.5 ½ pack vanilla pudding powder

Also:

• 350 g sour cherries or sweet cherries, pitted
• Butter for the mold
• Flour for the mold

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Instructions

1. Butter a baking sheet and dust with flour.
2. Melt the chocolate slowly in a double boiler and then set it aside.
3. For the dough, beat the egg whites very stiff and put in a cool place. Then beat the egg yolk with the icing sugar, salt and vanilla sugar until frothy. Slowly stir in the oil under the foam. Then stir in the melted chocolate and then the water. Mix the flour with the baking powder. Pour the egg whites over the foam mixture, sieve the flour over it and fold in everything with a spatula.
4. Spread this batter on the baking sheet. Spread the drained cherries on top and gently press them into the batter.
5. Preheat the oven to 170 ° C top / bottom heat.
6. For the topping, beat the egg whites until stiff and chill briefly. Mix the egg yolks again with the vanilla sugar and icing sugar until frothy. Stir the quark under it with a whisk. Do not use the mixer anymore, otherwise the mixture will be too soupy. Finally, fold the sifted pudding powder with the egg whites into the curd mixture. Put everything in a piping bag with a round nozzle and sprinkle onto the dough like a grid.
7. Put the tray in the oven and bake for about 30-35 minutes.
8. Tip: Prepare the cake well as it tastes even better on the 2nd and 3rd day.