Chocolate Layers with Cherries

Ingredients

• 6 Eggs
• 1 pinch salt
• 100 g raw cane sugar
• 100 g whole wheat flour
• 50 g wheat flour type 1050
• 2 tsp Baking powder
• 4 tbsp cocoa powder
• 1 jar sour cherries (drained weight 350 g)
• 5 sheets gelatin
• 500 g Low-fat quark
• 500 g yogurt (1.5% fat)
• 2 tbsp lemon juice
• 100 g powdered sugar made from raw cane sugar
• 200 ml whipping cream

Instructions

1. 1.

   Separate the eggs for the base. Beat egg whites with salt until stiff, gradually add sugar and beat again to stiffness. Whisk yolks separately. Combine both flours with baking powder and cocoa, then alternately fold into the beaten whites and yolks.

2. 2.

   Line a baking tray with parchment paper. Spread the batter onto the tray and smooth the surface. Bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for about 25 minutes (test with a skewer). Remove and let cool on the tray.

3. 3.

   Drain the sour cherries well and reserve 4–5 tbsp of their juice. Drizzle the base with this juice. Soak gelatin in cold water. Mix quark with yogurt, lemon juice and powdered sugar until creamy. Whip cream to stiff peaks and fold into the mixture. Squeeze out excess water from gelatin and melt it gently in a small pot. Stir 4–5 tbsp of the cream into the gelatin, then quickly mix into the remaining cream.

4. 4.

   Spread the yogurt‑cream over the chocolate layers smoothly. Sprinkle with cherries and chill for at least 3 hours.