Florentine Cherry Cake

Ingredients

• 375 g wheat flour type 1050
• 75 g raw cane sugar
• 3 eggs (size M)
• 185 g butter
• 370 g cherries (drained weight; jar)
• 1 Vanilla bean
• 2 tbsp Cornstarch
• 375 ml milk (1.5% fat)
• 500 g low‑fat quark
• 2 Tbsp condensed milk
• 30 g almond flakes

Instructions

1. 1.

   Mix flour and sugar, then quickly knead with one egg, one yolk, and butter into a smooth dough. Cover and refrigerate for at least 30 minutes.

2. 2.

   Drain cherries in a sieve. Split the vanilla bean lengthwise and scrape out the seeds. Whisk cornstarch with 4–6 tbsp milk and the third yolk. Boil remaining milk with sugar and vanilla seeds. Stir in the cornstarch mixture and boil again while stirring constantly. Remove from heat and let cool.

3. 3.

   Fold quark into the vanilla pudding. Beat the remaining egg white until stiff peaks form and fold it in as well. Finally, gently fold in the cherries.

4. 4.

   Divide dough into three portions. Roll two portions each into a circle slightly larger than a 26 cm springform pan. Line the pan with parchment paper. Place one dough disc on top of the pan. Shape the remaining dough into a roll and lay it around the rim, pressing about 3 cm high to form a crust. Prick the base several times with a fork. Pour in the vanilla‑pudding cream and smooth the surface.

5. 5.

   Place the second dough disc on top and press the edges together. Brush the dough with condensed milk and sprinkle almond flakes over it. Bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) for about 50–60 minutes. Remove, let cool, then cut into pieces and serve.