Summary

Ingredients

For the dough:

• 450 g flour
• 1 packet vanilla sugar
• 200 g suar
• 1 pinch (s) salt
• 35 g cocoa powder
• 1 packet baking powder
• 275 g butter or mararine, soft
• 2 egg (s)

For covering:

• 2 glasses cherry (s)
• 125 g butter
• g 1,500 low-fat quark
• 300 g suar
• 1 packet vanilla sugar
• 6 egg (s)
• 1 ½ pack custard powder (vanilla)
• Grease for the tin
• Flour for the baking sheet

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Instructions

1. For the dough, mix the flour, vanilla sugar, sugar, salt, cocoa and baking powder together. Add the softened butter or margarine and the eggs and use the dough hook of a hand mixer to form a smooth dough. Chill the dough for about 30 minutes.
2. Drain the cherries well for the topping. Melt the butter. Mix together low-fat quark, sugar, vanilla sugar, eggs, custard powder and melted butter.
3. Grease a drip pan or baking sheet with a slightly higher rim and lightly flour. Roll out approx. 3/4 of the dough to the size of the drip pan and press it down evenly. Press the dough up a little at the edges. Spread the cherries on the dough and spread the quark mixture on top. Roll out the rest of the dough, pluck it into pieces and distribute it on the curd mixture.
4. Bake in the preheated oven (top / bottom heat: 175 ° C; convection: 150 ° C) for approx. 50-60 minutes. The exact time of course depends on the stove. But the cake should be ready when the quark mass has become solid - so no longer wobbles when you shake the cake a little.
5. Tip: Since the recipe makes a lot of cake (which shouldn`t be a problem, because there has never been anything left until now), you can simply cut the amount of ingredients in half. Then it is exactly enough for a 24 springform pan.