Ricotta Quark Cake with Sour Cherries

Ingredients

• 400 g sour cherries (canned; pitted)
• 1 Organic lemon
• 3 eggs
• Salt
• 100 g coconut blossom sugar
• 1 Vanilla bean
• 0.5 tsp ground cinnamon
• 250 g ricotta cheese
• 100 g low-fat quark (German curd cheese)
• 90 g spelt semolina
• 10 g powdered sugar (2 tsp; erythritol)

Instructions

1. 1.

   Drain the sour cherries from the can in a sieve (save the juice for other uses).

2. 2.

   Wash the lemon, dry it, and then grate half of the zest finely.

3. 3.

   Beat the eggs with a pinch of salt, coconut blossom sugar, and 1 tbsp of hot water for about 3 minutes until light and frothy.

4. 4.

   Halve the vanilla bean lengthwise and scrape out the seeds along with the zest and cinnamon. Stir the mixture into the cream. Briefly stir in the ricotta, quark, and spelt semolina. Fold in the cherries.

5. 5.

   Line a springform pan (Ø 20 cm) with baking paper, fill it with the cherry-semolina mixture, and smooth the top. Bake in a preheated oven in the middle rack at 180 °C (fan: 160 °C, gas mark 2-3) for about 45 minutes.

6. 6.

   Remove from the oven, place on a wire rack or inverted oven rack, and let cool for 10 minutes. Then remove the springform edge and let the cake cool completely. Before serving, dust with powdered sugar using a sieve.