Cherry-snail cake with lemon icing

Name: Cherry-snail cake with lemon icing
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 225 g Flour; 1/2 package Baking Powder; 60 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 50 ml Milk; 50 ml Oil; 125 g Low-fat curd; 500 g Sweet cherries; 125 g cherry jam; 75 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

225 g Flour
1/2 package Baking Powder
60 g Sugar
1 package Vanillin sugar
1 pinch Salt
50 ml Milk
50 ml Oil
125 g Low-fat curd
500 g Sweet cherries
125 g cherry jam
75 g Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Mix flour, baking powder, sugar, vanillin sugar and salt in a mixing bowl. Add milk, oil, egg and quark and knead with the dough hooks of the hand mixer to a smooth dough. Wrap dough in foil and chill
2
Wash, stone and halve the cherries. Stir jam until smooth and mix with the cherries. Roll out the dough rectangularly (approx. 30 x 40 cm) on a floured work surface. Spread the cherries on the dough. Carefully roll up the dough from the long side. Cut the roll into 12 slices. Place snails with the cut surface facing upwards in a greased springform pan (26 cm Ø) sprinkled with flour. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Remove the cake from the oven and let it cool down on a cake rack
3
Sieve the icing sugar into a bowl. Add lemon juice and mix to a thin glaze. Spread the icing with a spoon on the warm snails and serve lukewarm or cold
4
Waiting time approx. 30 minutes