Cherry Sour Cream Cake

Ingredients

• 250 g flour
• 1 pinch salt
• 40 g sugar
• 1 Tbsp vanilla sugar
• 120 g butter
• 1 egg
• 40 g ground almonds
• 400 g sour cream
• 200 g quark
• 100 ml whipping cream
• 3 tbsp cornstarch
• 2 Eggs
• 50 g sugar
• 2 tbsp vanilla sugar
• 500 g cherries (pitted)
• 50 g cherry jam
• butter (for the pan)
• flour (for the pan)
• powdered sugar (to dust)

Instructions

1. 1.

   For the dough, sift flour onto a work surface, mix with salt and sugar, and press a well in the center. Cut cold butter into small pieces and distribute around the well; add the egg to the center. Use a knife to cut through all ingredients until small crumbs form, then quickly knead by hand into a dough (add more or less flour if needed). Shape into a ball, wrap in cling film, and chill for 30 minutes. Then roll out the dough. Butter a springform pan and dust with flour; line it with dough, shaping a rim. Sprinkle almonds on the bottom.

2. 2.

   Preheat the oven to 180 °C fan.

3. 3.

   For the filling, whisk sour cream with quark, whipping cream, cornstarch, eggs, sugar, and vanilla sugar until smooth. Mix cherries with jam and spread about one quarter over the base. Spoon the sour cream mixture over it and smooth the surface. Top with remaining cherries and bake in the oven for about 50 minutes until golden brown. If the cake darkens too much, cover with foil.

4. 4.

   Remove from the oven, let cool, then dust with powdered sugar before serving.