Cherry Cake with Sour Cream

Ingredients

• 150 g low‑fat quark
• 150 g raw cane sugar
• 50 ml Milk (3.5% fat)
• 50 ml Rapeseed Oil
• 150 g Whole wheat flour
• 150 g wheat flour type 1050
• 1 packet baking powder
• 0.5 organic lemon (juice and zest)
• 2 medium eggs
• 750 g sour cream
• 500 g sweet cherries (jar, drained)
• 50 g almond kernels (sprinkled)

Instructions

1. 1.

   For the dough, whisk low‑fat quark with 50 g raw cane sugar, milk, and oil until smooth. Mix whole wheat flour with type 1050 flour and baking powder, add to the quark mixture, and knead into a supple dough. Grease a loaf pan or sheet if needed and roll out the dough.

2. 2.

   Wash the lemon hot, dry with paper towel, grate zest finely. Cut in half and juice.

3. 3.

   Beat eggs with remaining raw cane sugar until frothy. Fold in sour cream, lemon zest, and juice, then spread over the dough base. Evenly distribute cherries and sprinkle almond kernels on top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2‑3) for about 35–40 minutes until golden brown.