Cherry and Pinto with yoghurt icing

Name: Cherry and Pinto with yoghurt icing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 400 g Wholemeal wheat flour; 275 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 80 ml Oil; 5 Eggs (size M); 1 kg Low-fat curd; 80 ml Milk; 1/2 cube (21 g) fresh yeast; 1 Organic Lemon; 150 g Schmand; 3 TABLESPOONS Cornstarch; 1 glass (720 ml) Morello cherries; 250 g low-fat yoghurt; 5 TABLESPOONS calorie-reduced cherry jam; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

400 g Wholemeal wheat flour
275 g Sugar
1 package Vanillin sugar
1 pinch Salt
80 ml Oil
5 Eggs (size M)
1 kg Low-fat curd
80 ml Milk
1/2 cube (21 g) fresh yeast
1 Organic Lemon
150 g Schmand
3 TABLESPOONS Cornstarch
1 glass (720 ml) Morello cherries
250 g low-fat yoghurt
5 TABLESPOONS calorie-reduced cherry jam
7-10 Tbsp Grease

Directions

1
For the dough, mix flour, 100 g sugar, vanillin sugar and salt in a mixing bowl. Add oil, 1 egg and 200 g quark. Warm the milk lukewarm, dissolve the yeast in it and also put it into the mixing bowl and knead it with the dough hooks of the hand mixer to a smooth dough.
2
Cover the dough and let it rise in a warm place for about 45 minutes.
3
Wash the lemon hot, grate dry and finely grate the peel. Halve the fruit and squeeze the juice. Mix 800 g quark, sour cream, 4 eggs, 175 g sugar, starch, lemon peel and 3 tbsp. lemon juice.
4
Drain the cherries well. Roll out the dough on a greased grease pan of the oven (32 x 39 cm). Spread cream on the dough and smooth it down. Spread the cherries on top.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes. Remove from the oven and let it cool down on a cake rack. Stir the jam until smooth and carefully fold into the yoghurt.
6
Serve yoghurt icing with the cake.