Cheese-cherry cake

Ingredients

Directions

1. 1

   Cut 125 g cold butter into small pieces. Knead 75 g sugar, 1 packet of vanilla sugar, pieces of butter, flour, baking powder and 2 eggs with the dough hooks of the hand mixer. Then quickly work the dough into a smooth dough with your hands. Wrap the short pastry in cling film and chill for about 20 minutes. In the meantime, whisk 125 g soft butter with the whisk of the hand mixer until creamy. Separate 4 eggs and stir the egg yolks into the butter one by one. Wash the lemon hot, rub dry and grate the peel.

2. 2

   Halve lemon and squeeze juice. Mix 150 g sugar, milk, quark, semolina, lemon juice and zest. Stir into the butter egg mixture. Grease a springform pan (26 cm Ø). Remove 1/4 of the dough. Roll out the rest of the dough on a floured work surface until round (approx. 32 cm Ø) and line the baking tin with it, pressing the edges down. Drain the cherries. Put 1-2 tablespoons of cherries aside. Beat the egg white until stiff. Fold the beaten egg whites and cherries into the quark mixture and fill into the springform pan. Roll out the set aside dough on a floured work surface and cut approx. 1 cm wide strips with a jagged pastry wheel. Place the strips in a grid pattern on the cake, cut off any protruding ends. Mix egg yolk and cream.

3. 3

   Put 1-2 tablespoons of cherries aside. Beat the egg white until stiff. Fold the beaten egg whites and cherries into the quark mixture and fill into the springform pan. Roll out the set aside dough on a floured work surface and cut approx. 1 cm wide strips with a jagged pastry wheel. Place the strips in a grid pattern on the cake, cut off any protruding ends. Mix egg yolk and cream. Brush the strips with it. Spread the rest of the cherries between the lattice strips. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for approx. 45 minutes. If necessary, cover the cake with baking paper after 30 minutes to prevent it from getting too dark. Remove the cake and let it rest for about 15 minutes. Carefully remove from the tin and let it cool down on a cake rack. Decorate with pistachios and sugar crystals

4. 4

   Brush the strips with it. Spread the rest of the cherries between the lattice strips. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for approx. 45 minutes. If necessary, cover the cake with baking paper after 30 minutes to prevent it from getting too dark. Remove the cake and let it rest for about 15 minutes. Carefully remove from the tin and let it cool down on a cake rack. Decorate with pistachios and sugar crystals