Cherry Cake in French Style

Ingredients

• 5 eggs
• 40 g raw cane sugar
• 1 pinch Vanilla powder
• 45 g whole wheat flour
• 45 g flour (Type 1050)
• 1 pinch salt
• 1 tsp Baking powder
• 100 g low‑fat quark
• 75 ml milk (1.5% fat)
• 750 g sweet cherries

Instructions

1. 1.

   Beat the eggs with sugar and vanilla powder until frothy using a hand mixer.

2. 2.

   Combine whole wheat flour, 30 g of Type 1050 flour, salt, and baking powder; fold in the quark and milk into the dry mixture, then gently whisk in the egg batter.

3. 3.

   Wash, halve, pit, and drain the cherries. Toss them lightly with the remaining Type 1050 flour so they don’t sink to the bottom of the batter.

4. 4.

   If needed, grease a baking tin. Divide half the batter among four ramekins, top with half the cherries, then pour the remaining batter over it, smoothing the surface and sprinkling the rest of the cherries on top.

5. 5.

   Bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) for about 30 minutes until golden brown. Serve warm.