Cheese-cherry cake

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø) and sprinkle with semolina. Cream fat, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer. Separate the eggs. Gradually stir the egg yolks into the fat mass. Stir in quark, milk, semolina, 1 packet of custard powder and amaretto. Beat the egg whites until stiff, carefully fold into the quark mixture.

2. 2

   Put the mixture into the springform pan and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ convection oven: not suitable/ gas: level 3) for 45-50 minutes. Cover the last 10 minutes if necessary. Carefully remove the cake from the edge of the mould with a knife. Leave to cool in the mould. Wash, de-stem and stone the cherries. Mix 1 packet of custard powder and 1 packet of vanilla sugar and stir with 100 ml cherry nectar until smooth. Bring 300 ml of juice to the boil, remove from the heat. Stir in the pudding powder. Let it boil for at least 1 minute. Fold in the cherries. Spread the cherry compote over the cheesecake.

3. 3

   Mix 1 packet of custard powder and 1 packet of vanilla sugar and stir with 100 ml cherry nectar until smooth. Bring 300 ml of juice to the boil, remove from the heat. Stir in the pudding powder. Let it boil for at least 1 minute. Fold in the cherries. Spread the cherry compote over the cheesecake. Chill for about 1 hour. Dust the edge with icing sugar and decorate with meringue tuffs

4. 4

   waiting time approx. 3 hours