Cherry Quark Cake with Cherry Glaze

Ingredients

• 350 g sour cherries (in syrup)
• 125 g butter
• 100 g Granulated Sugar
• 4 eggs
• 250 g wheat flour type 1050
• 3 tsp baking powder
• 125 ml milk (3.5% fat)
• 3 tbsp nut nougat cream
• 500 g Low-fat quark
• 0.5 tsp vanilla powder
• 0.5 tsp organic lemon zest
• 500 g whipping cream
• 2 packets powdered stabilizer for whipped cream
• 0.5 l cherry juice
• 2 packets red gelatin for cake glaze

Instructions

1. 1.

   Drain the cherries and reserve the syrup.

2. 2.

   Beat butter until fluffy, then add sugar and eggs alternately. Mix flour with baking powder and fold in. Gradually pour in milk. Divide dough in half; stir one half with nut nougat cream.

3. 3.

   Layer the batter and cherries in a springform pan lined with parchment: 1) light batter, 2) half of the cherries, 3) dark batter, 4) remaining cherries. Bake at 175 °C (150 °C fan) for about 35–45 minutes until golden brown. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Place the base on a cake plate and set a ring around it.

4. 4.

   Mix quark with vanilla powder and grated lemon zest. Whip cream with stabilizer until stiff peaks form, then fold into the quark mixture. Spread evenly over the cooled cake and smooth the surface.

5. 5.

   Fill the reserved cherry syrup to 0.5 l with additional cherry juice and prepare gelatin according to package instructions. Pour glaze evenly over the cake, let set, then chill.