Cheese Cherry Cake

Ingredients

• 75 g butter
• 1 egg yolk
• 50 g powdered sugar (from raw cane sugar)
• 2 pinch salt
• 150 g Whole wheat flour
• 350 g sour cherries (drained weight; jar)
• 120 g raw cane sugar
• 1 orange
• 50 g cornstarch
• 4 eggs
• 1 vanilla pod
• 500 g Low-fat quark
• 200 g Cream cheese (13% fat)
• 2 tbsp lemon juice

Instructions

1. 1.

   For the dough, blend cold but pliable butter with egg yolk, powdered sugar and a pinch of salt until smooth. Add flour and quickly knead into a smooth dough, shape into a roll, cover and chill for about 30 minutes.

2. 2.

   Meanwhile, drain cherries in a sieve, reserving the juice. Combine this juice with 2 tbsp sugar in a pot and bring to a boil. Wash the orange hot, dry, halve it and squeeze out the juice. Mix 2 tbsp cornstarch with the orange juice, add to the cherry juice, boil and stir constantly until thickened. Remove from heat, fold in cherries and let cool.

3. 3.

   For the cheese filling, separate eggs; beat egg whites with remaining salt into stiff peaks. Split vanilla pod lengthwise and scrape out the seeds. Whisk egg yolks with quark, cream cheese, remaining sugar, vanilla seeds, lemon juice and cornstarch, then fold in the meringue.

4. 4.

   If needed, grease a springform pan or line it with parchment paper. Roll dough on a floured surface to match the pan size and lay it into the pan. Press the base lightly. Spread the bound cherries over the dough, pour the cheese mixture on top and smooth.

5. 5.

   Bake in preheated oven at 180°C (fan: 160 °C; gas: level 2–3) for 50–60 minutes. If the cake turns too dark, cover with parchment or a baking sheet. Remove, let cool completely, release from pan and serve cut into pieces.