Cherry and snail cake

Name: Cherry and snail cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 glass (720 ml/ 370 g sample weight) Morello cherries; 30 g Cornstarch; 1 heaped tablespoon sugar; 1 package Vanillin sugar; 150 g Edible quark (low-fat curd; 7-10 Tbsp ); 75 g Sugar; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 1 pinch Salt; 1/2 packet (5 g) natural lemon peel aroma (citro-back); 300 g Flour; 1 package Baking Powder; 1 Egg Yolk; 1 TEASPOON Whipped cream (or condensed milk); 2 TABLESPOONS Sugar crystals; 7-10 Tbsp fat and approx. 2 tablespoons (20 g) flaked almonds for the mould; 7-10 Tbsp Flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 glass (720 ml/ 370 g sample weight) Morello cherries
30 g Cornstarch
1 heaped tablespoon sugar
1 package Vanillin sugar
150 g Edible quark (low-fat curd
7-10 Tbsp )
75 g Sugar
6 TABLESPOONS Milk
6 TABLESPOONS Oil
1 pinch Salt
1/2 packet (5 g) natural lemon peel aroma (citro-back)
300 g Flour
1 package Baking Powder
1 Egg Yolk
1 TEASPOON Whipped cream (or condensed milk)
2 TABLESPOONS Sugar crystals
7-10 Tbsp fat and approx. 2 tablespoons (20 g) flaked almonds for the mould
7-10 Tbsp Flour

Directions

1
Pour the cherries onto a sieve and collect the juice. Mix 5 tablespoons of juice and cornstarch. Bring the rest of the juice, sugar and vanillin sugar to the boil. Add cornflour while stirring, bring to the boil again briefly and fold in the cherries. Pour into a bowl and allow to cool. Grease a springform pan (26 cm Ø) thickly and sprinkle the rim with flaked almonds.
2
Mix quark, sugar, milk, oil, salt and lemon peel flavour. Mix flour and baking powder, stir half into the quark mixture. Knead in the remaining flour. Roll out the dough on a floured work surface to a rectangle of 50 cm x 27 cm. Spread the compote on the dough and roll up from the long side. Cut the roll with a sharp knife into 10 approx. 5 cm thick rolls (snails). Place the snails in the springform pan with the cut surface facing upwards. Press flat with your hand. Mix egg yolk and cream and brush the upper edges of the dough with it. Sprinkle with sugar crystals. Bake in the preheated oven (electric: 175 ° C / gas: level 2) for about 45 minutes.
3
Cut the roll with a sharp knife into 10 approx. 5 cm thick rolls (snails). Place the snails in the springform pan with the cut surface facing upwards. Press flat with your hand. Mix egg yolk and cream and brush the upper edges of the dough with it. Sprinkle with sugar crystals. Bake in the preheated oven (electric: 175 ° C / gas: level 2) for about 45 minutes. Let it cool down on a cake rack. Sprinkle some sugar crystals if necessary