Cherry Slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs for the dough. Beat the egg whites until very stiff, gradually adding sugar and vanillin sugar. Fold in the egg yolk. Sift flour, starch, baking powder and cocoa over the egg foam and fold in with a whisk.

2. 2

   Grease a baking tray, line it with parchment and grease it again. Spread the dough on top and bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 20 minutes. Turn onto a kitchen towel sprinkled with sugar, remove paper and let the cake cool down.

3. 3

   In the meantime, mix 6 tablespoons of cherry juice with the starch for the filling. Bring the cherries and remaining juice to the boil. Stir in cornflour and bring to the boil while stirring. Leave to cool.

4. 4

   Mix quark, sugar, vanillin sugar, lemon peel and lemon juice. Soak the gelatine in cold water, squeeze it out and dissolve in a hot water bath. Stir into the quark and chill until it begins to gel.

5. 5

   Whip the cream until stiff and fold into the quark with a whisk. Halve the sponge cake lengthwise. Place one half of the sponge cake on a board and place a 15 cm high aluminium foil rim around it.

6. 6

   Spread the cherries on the sponge cake. Spread the curd on top. Cover with the second sponge cake half. Chill for about 2 hours until the quark is firm. Loosen aluminium foil and dust the cake with icing sugar.

7. 7

   Cut into 12 pieces. Cut bark chocolate into thin shavings and decorate the slices with it.