Cherry Quark Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding 70 g sugar and 1 pinch of salt. Fold the egg yolks into the beaten egg white. Mix flour, 20 g starch and baking powder and sieve. Fold the flour-mix and almonds alternately into the egg mixture. Grease a springform pan (approx. 26 cm Ø). Pour in the mixture, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes until golden brown

2. 2

   Take the sponge out of the oven and let it cool down on a cake rack. Soak the gelatine in cold water. Mix quark, 120 g sugar, vanillin sugar and lemon juice. Squeeze the gelatine and melt it in a small saucepan. Stir in 3 tbsp. cream, then stir into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel. Whip cream until stiff and fold in

3. 3

   Remove the sponge cake from the mould, place it on a cake plate and enclose it with a cake ring. Spread the cream on the cake base in a wavy pattern. Put the cake in a cool place for at least 4 hours

4. 4

   Wash, stalk and stone the cherries. Bring 200 ml nectar, cherries and 1 tablespoon sugar to the boil. Stir 50 ml nectar, liqueur and 15-20 g starch until smooth and bind the nectar with it. Let compote simmer for about 1 minute, then let it cool down while stirring occasionally. Remove the cake from the cake ring, spread the compote on the cake

5. 5

   Picture 02: Sprinkle cake with roasted almond slivers

6. 6

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
270 kcal

CARBS
33 g

FATS
9 g

PROTEINS
11 g