Semolina Cherry Cake

Ingredients

• 300 g whole wheat flour
• 230 g butter
• 1 g egg yolk
• 80 g powdered sugar (from raw cane sugar)
• 1 pinch salt
• 1 Organic lemon
• 4 eggs
• 750 g low-fat quark
• 100 g raw cane sugar
• 40 g cornstarch
• 1 tsp Baking powder
• 75 g soft wheat semolina
• 370 g sweet cherries (jar; drained weight)

Instructions

1. 1.

   For the shortcrust dough, mix flour with 150 g cold but pliable butter, egg yolk, powdered sugar and salt into a smooth dough. Wrap in foil and chill for at least 30 minutes.

2. 2.

   Roll out the dough on a floured surface and place it on a baking sheet lined with parchment paper. Bake preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 10 minutes. Remove, let cool slightly.

3. 3.

   Wash lemon hot, dry, grate zest finely and squeeze juice. Separate egg whites. Mix quark, sugar, egg yolks, lemon zest and juice. Melt butter in a pot, let it cool a bit, then stir into the quark mixture. Combine cornstarch with baking powder and semolina, fold into the quark batter.

4. 4.

   Beat egg whites to stiff peaks, fold into the quark batter, spread evenly over the base. Drain cherries well and arrange on top of the quark layer, pressing lightly. Bake in preheated oven at 200 °C (fan: 180 °C; gas: level 3) for about 35 minutes. Remove, cool, cut into pieces and serve.