Summary

Ingredients

• 1 glass sour cherries
• 400 ml milk
• 1 packet vanilla sugar (bourbon)
• 100 g rice puddin

For the dough:

• 50 g butter
• 125 g suar
• some lemon (s) - zest, grated
• 3 egg yolks
• 1 packet custard powder, vanilla
• 1 teaspoon Baking powder
• 500 g quark (low-fat quark)
• 3 egg whites
• 20 g almond (s), chopped, or pistachios

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Instructions

1. Drain the sour cherries well in a colander.
2. Bring the milk and vanilla sugar to a boil in a saucepan. Add the rice pudding, bring to the boil while stirring and allow to swell for about 15 minutes over low heat with the lid closed. Let the rice pudding cool down a bit.
3. Mix the butter with the hand mixer (whisk) on the highest setting until smooth. Gradually stir in the sugar and lemon zest. Gradually stir in the egg yolks (each egg yolk for about 1/2 minute).
4. Mix the pudding powder with baking powder, sieve and stir in on a medium setting. Stir in the quark and rice pudding. Beat the egg whites until stiff and carefully fold in with the cherries.
5. Put the dough in a springform pan (Ø 26 cm, base covered with baking paper), smooth it out and sprinkle with almonds. Slide the form onto the wire rack in the oven and bake at 160 ° C (fan-assisted, not preheated) for about 75 minutes, possibly cover after 40 minutes.
6. Place the form on a cake rack. Let the cake cool down a bit, then remove it from the mold. Serve cold or warm, but when warm it is still somewhat liquid.