Cherry-potato cake

Name: Cherry-potato cake
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 24
Ingredients: 2 Glasses (720 ml each) Morello cherries; 800 g Flour; 7-10 Tbsp a few drops of vanilla extract; 350 g Sugar; 7-10 Tbsp Salt; 1 Egg yolk (size M); 325 g Butter; 1 package Baking Powder; 1 package Vanillin sugar; 100 g ground almonds (without skin); 350 g Low-fat curd; 3 Eggs (size M); 3 TABLESPOONS Breadcrumbs; 1 jar (450 g) Sour cherry jam; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 24

2 Glasses (720 ml each) Morello cherries
800 g Flour
7-10 Tbsp a few drops of vanilla extract
350 g Sugar
7-10 Tbsp Salt
1 Egg yolk (size M)
325 g Butter
1 package Baking Powder
1 package Vanillin sugar
100 g ground almonds (without skin)
350 g Low-fat curd
3 Eggs (size M)
3 TABLESPOONS Breadcrumbs
1 jar (450 g) Sour cherry jam
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Pour the cherries into a sieve and drain well. For the crumbles, put 300 g flour, vanilla extract, 200 g sugar, 1 pinch of salt, egg yolk and 200 g butter in flakes in a bowl, mix with the dough hooks of the hand mixer. Then work into crumbles with your hands
2
For the quark dough, put 500 g flour, baking powder, vanillin sugar, 1 pinch of salt, almonds, 150 g sugar, quark, eggs and 125 g butter in flakes in a bowl. Knead with the dough hooks of the hand mixer to a smooth dough
3
Place the dough with floured hands on a greased, floured fat pan, roll out evenly. Sprinkle dough with breadcrumbs evenly. Spread cherry jam on top. Spread cherries on top. Spread crumbles evenly on top
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the middle shelf for approx. 40 minutes. Remove from the oven, place on a cake rack and allow to cool. Cut into pieces and arrange on a plate. Cream tastes good with it
5
Preparation time approx. 1 hour 10 minutes