Quark-Grieß Cake with Cherries

Ingredients

• 300 g whole wheat flour
• 2 tsp Baking powder
• 120 g butter
• 200 g raw cane sugar
• 2 pinch salt
• 3 egg yolks
• 500 ml milk (1.5% fat)
• 100 g durum semolina
• 3 eggs
• 250 g mascarpone
• 500 g Low-fat quark
• 700 g sour cherries (jar; drained weight)
• 1 tbsp powdered sugar (from raw cane sugar) for dusting

Instructions

1. 1.

   Mix flour and baking powder, then knead into a smooth dough with cold but soft butter, 100 g sugar, 1 pinch salt, and an egg yolk. Roll the dough on a floured surface and place it on a parchment-lined baking sheet, shaping a rim.

2. 2.

   Boil milk in a pot, remove from heat, stir in semolina, and let it swell for 5 minutes. Separate the eggs. Whisk mascarpone with quark, 50 g sugar, and an egg yolk until smooth. Fold in the semolina.

3. 3.

   Beat the egg whites with the remaining salt and sugar until stiff peaks form, then fold them into the quark-semolina mixture.

4. 4.

   Drain the cherries well in a sieve and spread them over the cheese-semolina batter, gently pressing them in.

5. 5.

   Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for 45–50 minutes. Remove, let it cool slightly, dust with powdered sugar, and serve.