Summary

Ingredients

• 100 g raisins, seedless
• 2 cl kirsch
• 125 g butter
• 150 grams sugar
• 1 packet vanilla sugar
• 2 egg (s)
• 250 g quark (low-fat quark)
• 350 g flour
• 1 packet baking powder
• 8 tablespoon milk
• Margarine, for greasing
• Breadcrumbs, for sprinkling
• Powdered sugar, for dusting

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Instructions

1. Rinse the raisins in a colander with hot water. Drain and transfer to a bowl. Pour cherry brandy over the top and leave to soak for 15 minutes, covered. Beat the butter in a bowl until frothy. Gradually add the sugar and vanilla sugar, then the eggs one by one.
2. Strain the quark through a sieve into the bowl. Mix everything well and stir until smooth.
3. Mix the flour and baking powder. Alternate tablespoonfuls with the milk and fold into the quark mixture. Finally, the raisins come in.
4. Grease a cup cake pan with margarine and sprinkle with breadcrumbs. Pour in the batter. Slide the form into the preheated oven on the lower rail and bake at approx. 180 ° C for about 75 minutes.
5. Take the mold out of the oven. Let the cake cool down a bit and turn it out onto a plate. Dust with powdered sugar.