Quark Cake with Cherries and Sprinkles – Sheet Cake, Shortcrust Pastry
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Knead 50 grams of butter and 50 grams of sugar with the remaining flour to make crumbles and set aside.
- Mix the juice and the zest of the lemon with 4 egg yolks. Add the quark and the remaining sugar. Stir everything well.
- Melt 100 grams of butter, allow to cool and slowly fold into the mixture. Finally add the pudding powder, semolina and baking powder.
- Beat 5 egg whites until stiff and fold under.
- 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.
- Spread the cherries (fresh or defrosted) on the dough and pour the quark mixture over it. Finally, the sprinkles.
- In the oven at 200 ° C for approx. 35 to 40 minutes.
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