Quark Cake with Cherries and Sprinkles – Sheet Cake, Shortcrust Pastry

Summary

Ingredients

• 425 g flour
• 325 grams sugar
• 300 g butter
• 6 egg (s)
• 500 g cherry (s), preferably fresh sour cherries or frozen
• 750 g quark, (low-fat quark)
• 1 lemon (s)
• 1 teaspoon Baking powder
• 1 packet custard powder, vanilla
• 75 g semolina

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Instructions

1. Knead 325 grams of flour, 80 grams of sugar, 150 grams of softened butter and 1 egg into a dough and shape into a roll. Wrap in foil and put in the fridge for 1 hour.
2. Knead 50 grams of butter and 50 grams of sugar with the remaining flour to make crumbles and set aside.
3. Mix the juice and the zest of the lemon with 4 egg yolks. Add the quark and the remaining sugar. Stir everything well.
4. Melt 100 grams of butter, allow to cool and slowly fold into the mixture. Finally add the pudding powder, semolina and baking powder.
5. Beat 5 egg whites until stiff and fold under.
6. Line the baking sheet with parchment paper and roll out the dough on it. If it sticks a lot, put a second layer of paper on it and roll it out between the layers.
7. Spread the cherries (fresh or defrosted) on the dough and pour the quark mixture over it. Finally, the sprinkles.
8. In the oven at 200 ° C for approx. 35 to 40 minutes.