Summary

Ingredients

• 250 g flour
• 300 g butter
• 285 g suar
• 1 pinch (s) salt
• 1 egg yolk
• 200 g poppy seeds
• 100 ml milk
• 2 egg (s)
• 500 g quark (low-fat quark)
• 1 packet custard powder (vanilla flavor)
• Lemon (s), zest, grated
• 1 tablespoon lemon (s) juice
• 700 g sour cherries
• Icing sugar for dusting
• Fat for the shape

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Instructions

1. For the shortcrust pastry, knead the flour, 125 g butter, 60 g sugar, salt and 1 egg yolk to form a smooth dough, refrigerate for 30 minutes.
2. Finely grind the poppy seeds. Briefly bring to the boil in a saucepan with 100 g sugar, 50 g fat and milk. Remove from the stove and let it swell for about 30 minutes.
3. For the quark mixture, stir together 125 g butter and 125 g sugar until frothy. Add eggs one at a time. Stir in the quark, pudding powder, lemon zest and juice. Clean, wash and stone the cherries.
4. Grease the springform pan (26 cm) and press in the dough. Pull up an approx. 4 cm high edge. Place the poppy seed mixture, cherries and quark on top.
5. Bake in the preheated oven at 175 degrees for about 1 hour. Let cool and dust with powdered sugar.