Quark – Poppy Seeds – Marzipan – Cherry Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 0.5 teaspoon ½ baking powder
- 1 egg (s)
- 120 g butter, soft
- 70 g suar
- 1 pinch (s) salt
For covering:
- 750 g low-fat quark
- 150 g yourt (poppy seed marzipan yourt) or natural yourt
- 2 teaspoon, heaped flour
- 190 g suar
- 4 small egg (s) or 3 large ones
- 70 ml milk
- 130 g butter, melt
- 100 g poppy seeds, whole, possibly more or less or
- chocolate
- 200 g marzipan, possibly more for the decoration
- 1 glass morello cherries or other fruit
- possibly bitter almond aroma
Print Recipe
Pin Recipe Instructions
- Drain the cherries in a colander. Knead the ingredients for the dough together in the order given to make a shortcrust pastry, then place in a 26 cm springform pan and form an approx. 3 cm high rim.
- Now mix the ingredients for the topping down to the butter in the order given. Then gradually stir in the poppy seeds, preferably until a nice “stracciatella color” is created (use more or less poppy seeds as you like).
- Now grate 200 g of marzipan into the mixture or pluck it into small pieces and stir again thoroughly, then fold in the cherries. The entire mass is poured onto the dough and smoothed out.
- Put the cake on the middle rack in the preheated oven (180 ° C top / bottom heat, 160 ° C fan oven). Bake for about 1 hour. After baking, you can decorate the cake with a second packet of marzipan (e.g. a grid pattern).
- The cake is possible in several variations, it also tastes very good with other fruit (e.g. apples or pears), you can also swap the poppy seeds for grated chocolate (dark) and if you want even more marzipan taste, add to the mass a few drops of bitter almond aroma, a whole bottle of aroma almost completely replaces the marzipan for the filling.
- The amount for the dough is amply calculated. Those who prefer a thin base can simply reduce the quantities.
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