Cherry Cake with Quark Topping

Ingredients

• 500 g fresh sour cherries
• 150 g butter
• 100 g whole grain sugar
• 1 tsp vanilla powder
• 4 eggs
• 250 g wheat whole grain flour
• 0.5 packet Baking powder
• 100 ml milk (1.5% fat)
• 2 tbsp nut nougat cream
• 500 g Low-fat quark
• 250 ml Whipping Cream
• 1 packet red fondant glaze
• 250 ml cherry juice

Instructions

1. 1.

   Wash, pit and halve the cherries. Beat butter with 70 g sugar and vanilla powder until light and creamy. Add eggs one at a time, mixing well. Sift flour and mix with baking powder; alternately stir into the milk and the egg-butter mixture. Divide dough in half and fold nut nougat cream into one portion.

2. 2.

   Mix half of the cherries into each dough half (reserve some for decoration). Grease a springform pan if needed and pour first the darker, then the lighter dough, creating a marbled pattern with a fork. Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 40–45 minutes. Remove, let cool briefly, loosen the rim of the pan and allow the base to cool completely.

3. 3.

   Whisk quark with remaining sugar until smooth. Beat cream stiffly and fold gently into the quark. Spread the mixture over the cake. Prepare fondant glaze with cherry juice according to package instructions, mix in remaining cherries and spread on top. Chill well and serve sliced.