Cherry Quark Crumb Cake

Ingredients

• 80 g sugar
• 150 g butter
• 300 g flour
• 1 egg
• 4 eggs
• 1 Egg white
• 750 g low-fat quark
• 180 g sugar
• 1 untreated lemon (grated zest)
• 4 tbsp Lemon juice
• 80 g Butter
• 1 packet vanilla pudding powder
• 1 tsp Baking powder
• 75 g fine wheat semolina
• 450 g pitted cherries
• 50 g butter
• 50 g sugar
• 100 g flour

Instructions

1. 1.

   For the shortcrust pastry, knead the ingredients into a smooth dough, wrap in foil and chill for 30 minutes. Preheat oven to 180 °C (fan 160 °C; gas: level 2‑3). Line a baking tray with parchment paper, roll out the dough onto it and bake for about 15 minutes. Remove and set aside. Increase oven temperature to 200 °C (fan 180 °C; gas: level 3).

2. 2.

   For the crumbs, process butter, sugar and flour into crumbs, rubbing the dough between your hands repeatedly until a crumbly consistency is achieved. Cover and chill in the refrigerator.

3. 3.

   Separate egg whites from yolks. Mix quark, sugar, yolks, lemon zest and juice. Melt butter, let it cool slightly, then fold into the mixture. Combine pudding powder, baking powder and semolina, stir into the quark mixture. Whip egg whites to stiff peaks and gently fold in cherries, then spread onto the shortcrust base.

4. 4.

   Sprinkle the cake with crumbs and bake at 200 °C for about 30‑35 minutes. Let the Cherry Quark Crumb Cake cool before cutting into pieces.