Summary

Ingredients

• 200 g butter or mararine
• 200 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 6 egg (s) (size M)
• 225 g flour (wheat flour)
• 1 tablespoon cocoa powder
• 2 teaspoon, heaped baking powder
• 2 Table spoons milk
• 2 glasses sour cherries (370 g drained weight each)
• 8 sheets gelatine, white
• 750 g quark
• 150 grams sugar
• 3 tablespoon lemon juice
• 500 ml whipped cream

For the cast:

• 6 sheets gelatine, red
• 500 ml cherry juice
• 50 grams sugar

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Instructions

1. For the dough, stir the butter or margarine with a hand mixer with a whisk on the highest level until smooth. Gradually stir in the sugar, vanilla sugar and salt. Stir until a bound mass has formed. Gradually stir in the eggs (each egg about 30 seconds). Mix the flour, cocoa and baking powder, sieve and stir in portions on medium speed. Stir milk into the batter. Spread the dough on a greased baking sheet (30 x 40 cm).
2. Drain the cherries well on a sieve, collecting the juice and measuring 500 ml for the topping. Spread the cherries on the dough. Put the baking sheet in the oven and bake with top / bottom heat about 180 degrees (preheated) or hot air about 160 degrees (preheated) for about 25 minutes.
3. Place the baking sheet on a wire rack and let the base cool down. Place a baking frame around it.
4. Soak gelatine for the quark mixture. Mix the quark with the sugar and lemon juice. Dissolve the gelatin, first add some of the quark mass to the gelatin, then everything to the quark mass. Whip the cream until stiff and fold in. Spread the mixture on the cooled floor and smooth it out.
5. For the glaze, soak the gelatine, dissolve it with a little cherry juice, add the sugar to the remaining cherry juice and refrigerate. As soon as the juice starts to gel (which takes a long time), spread it over the curd mixture and let it set.
6. Carefully loosen and remove the baking frame using a knife.