Cherry-pot cake

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead butter, 60 g sugar, flour and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Wash the cherries, dab dry and stone them. Roll out the dough on a floured work surface and place it in a greased springform pan (26 cm Ø), pressing down the edges.

2. 2

   Separate 4 eggs. Whisk the egg yolks, vanilla sugar and 75 g sugar with a whisk until white and creamy. First add quark, stir, then stir in cheesecake aid. Beat the egg whites until stiff, adding 75 g of sugar. Fold in the beaten egg whites. Finally fold cherries into the quark mixture and fill into the springform pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes until golden brown. Remove, remove from the rim and let cool off. Decorate the cake with chopped pistachios.

3. 3

   Fold in the beaten egg whites. Finally fold cherries into the quark mixture and fill into the springform pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes until golden brown. Remove, remove from the rim and let cool off. Decorate the cake with chopped pistachios. Whipped cream tastes good with it

4. 4

   1 1/4 hours waiting time