Cherry-quark slices from sheet metal

Ingredients

Directions

1. 1

   Beat the eggs, 250 g sugar and salt with the whisk of the hand mixer until thick and creamy. Mix the flour, hazelnuts, 50 g starch and baking powder and stir into the egg foam alternately with the milk. Spread on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 12 minutes. Remove and let cool off. In the meantime, drain the cherries and collect the juice. Bring juice to the boil, except for 4 tablespoons. Stir 4 tablespoons of juice and 35 g starch until smooth.

2. 2

   Bind the juice with it, bring to the boil again. Stir in cherries. Pour compote into a bowl and let it cool down. Soak gelatine in cold water. Mix quark, 100 g sugar and lemon juice. Dissolve the gelatine, stir in 4 tablespoons of quark and stir into the remaining quark. Chill the quark until it begins to gel. Whip 500 g cream until stiff, adding 2 sachets of vanillin sugar. Fold the cream into the quark. Cut the pastry base in half crosswise and enclose each with a cake frame or extra-strong aluminium foil. Spread a thin layer of quark mixture on each base. Spread the stewed cherries in splotches on top. Add the remaining quark mixture and smooth it down. Leave to set in the fridge for approx. 2 hours. Mix cake glaze powder and 4 tablespoons of sugar in a small pot.

3. 3

   Whip 500 g cream until stiff, adding 2 sachets of vanillin sugar. Fold the cream into the quark. Cut the pastry base in half crosswise and enclose each with a cake frame or extra-strong aluminium foil. Spread a thin layer of quark mixture on each base. Spread the stewed cherries in splotches on top. Add the remaining quark mixture and smooth it down. Leave to set in the fridge for approx. 2 hours. Mix cake glaze powder and 4 tablespoons of sugar in a small pot. Gradually stir with 1/2 litre water until smooth. Bring to the boil while stirring. Spread the icing over the cake immediately from the middle and let it set. Whip 200 g cream until stiff. Pour into a piping bag with star-shaped spout. Cut the cake into pieces and put 1 cream tuff on each piece. Decorate with melissa

4. 4

   Gradually stir with 1/2 litre water until smooth. Bring to the boil while stirring. Spread the icing over the cake immediately from the middle and let it set. Whip 200 g cream until stiff. Pour into a piping bag with star-shaped spout. Cut the cake into pieces and put 1 cream tuff on each piece. Decorate with melissa

5. 5

   2 3/4 hours waiting time