Cherry-quark crumble with cream and cherry sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the crumbles, place flour, cocoa, fat in flakes, 250 g sugar, 1 pinch of salt and 1 packet of vanillin sugar in a large mixing bowl. Mix with the dough hook of the hand mixer. Then work into crumbles with your hands. Spread a good 2/3 of the crumbles on a greased baking tray (32 x 39 cm) and press them down to a base with your hands

2. 2

   Wash, clean and stone the cherries. Set aside 120 g cherries for the sauce. Mix curd and 200 g sugar. Stir in eggs one after the other. Mix pudding powder, 1 pinch of salt and 1 packet of vanilla sugar and stir in. Carefully fold in 3/4 of the cherries. Spread the cheese mixture evenly on the chocolate base. Spread the rest of the cherries and crumbles over it. Bake in the preheated oven on the lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes

3. 3

   In the meantime, boil up the cherry nectar with 1 sachet of vanilla sugar. Add 120 g cherries and simmer everything for about 5 minutes. Finely puree with a hand blender. Stir the starch with a little water until smooth. Stir into the boiling sauce. Let simmer for about 1 minute while stirring. Remove from the heat, fill into a bowl and let cool off

4. 4

   Take the cake out of the oven and let it cool down. Whip the cream with the whisk of the hand mixer until stiff. Cut the cake into pieces. Serve with fruit sauce and whipped cream

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
490 kcal

CARBS
53 g

FATS
23 g

PROTEINS
18 g