Cheese-Cherry Cake

Ingredients

• 250 g flour
• 125 g butter
• 65 g sugar
• 1 egg
• 1 jar sour cherries (drained weight 370 g)
• 50 g cornstarch
• semolina breadcrumbs (for dusting)
• 2 tbsp ground almonds
• 75 g butter
• 750 g low-fat quark
• 200 g sugar
• 2 packets vanilla sugar
• 1 tsp grated lemon zest
• 2 tbsp lemon juice
• 5 eggs
• 1 egg yolk
• 2 tbsp apricot jam
• 3 tbsp almond slivers
• 1 tbsp powdered sugar

Instructions

1. 1.

   Knead the flour with butter, sugar and the egg into a smooth shortcrust dough. Shape it into a ball, wrap in foil and chill for 30 minutes.

2. 2.

   Drain the cherries. Mix 3 tbsp cherry juice with 30 g cornstarch. Boil the remaining juice and add the stirred cornstarch. Cook while stirring for about ½ minute until thickened. Fold in the cherries and let the mixture cool slightly.

3. 3.

   Meanwhile, roll out the dough between two sheets of parchment paper and line a greased springform pan (bottom and rim). Sprinkle the bottom with breadcrumbs. Spread the cherry mixture and almonds on top. Melt the butter and let it cool. Whisk together quark, sugar, vanilla sugar, lemon zest, lemon juice, eggs and remaining cornstarch. Pour this over the cherries. Bake in a preheated oven at 175 °C for about 1 hour. Beat the egg yolk with a little water and brush the cake. Bake another 15 minutes, then remove from the pan and cool.

4. 4.

   Spread warmed apricot jam around the rim of the cake. Toast almond slivers in a dry skillet until golden brown and press them onto the rim. Dust the cake with powdered sugar.