Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 100 g butter
• 90 g suar
• 1 egg (s)
• 25 g cocoa powder, unsweetened
• 0.5 teaspoon ½ baking powder

For covering:

• 500 g quark, lean level
• 1 packet vanilla sugar
• 1 packet custard powder, vanilla flavor
• 1 squirt lemon juice
• 3 egg (s)
• 120 g Nutella
• 2 tablespoon amaretto
• 85 g suar and 1 tablespoon extra
• 1 glass cherry (s) or morello cherries

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Instructions

1. If children eat, just leave out the amaretto!
2. For the shortcrust pastry, put all the ingredients in a bowl and knead with your hands to form a smooth dough. Wrap in foil and place in the refrigerator for at least half an hour.
3. Drain the cherries well, if necessary pat dry with a little kitchen paper.
4. Whisk the quark with the custard powder, lemon juice and vanilla sugar. Mix in the eggs one at a time.
5. Pour approx. 1/3 of the cream into a separate bowl and mix well with Nutella and 1 tablespoon of sugar.
6. Whisk the rest of the cream with 85 g sugar and the amaretto, then fold in the cherries.
7. Take the dough out of the refrigerator, roll it out and line a greased springform pan with it. Form a border 3-4 cm high. Prick the base several times with a fork, then distribute the light cherry mixture evenly on top. Spread the Nutella mixture evenly on top and marble the creams a little with a fork.
8. Bake at 180 ° C for 50-60 minutes. Let cool in the springform pan, only then carefully loosen the edge.
9. My tip: since rolled-out shortcrust pastry tears easily, you can simply crumble the dough with your hands in a bowl so that it looks like crumble. Put these crumbs in the springform pan and simply press on with your hand. Leave a few sprinkles to shape the edge.