Cherry stripes with almonds
easy
90 mins
90 mins
Ingredients
- 150 g Low-fat curd
- 75 g Sugar
- 4 TABLESPOONS Milk
- 6 TABLESPOONS Oil
- 1 pinch Salt
- 300 g Flour
- 1 package Baking Powder
- 1 glass (720 ml) Morello cherries
- 30 g Cornstarch
- 3 TABLESPOONS Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 125 g crushed almonds
- 1 package Vanillin sugar
- 1 Protein (size M)
- 7-10 Tbsp For coating
- 1 Egg yolk (size M)
- 1 TABLESPOON Whipped cream
- 2 TABLESPOONS Icing sugar
- 7-10 Tbsp Flour
Directions
- 1
Mix quark, sugar, milk, oil and salt. Mix flour and baking powder and stir half into the quark mixture. Knead in the remaining flour. Cover the dough and refrigerate for 30 minutes. Drain the cherries and collect the juice.
- 2
Stir five tablespoons of juice and starch until smooth. Boil up the rest of the juice, two tablespoons of sugar and lemon peel. Add cornflour while stirring, bring to the boil again briefly, fold in cherries and allow to cool slightly.
- 3
Roll out 2/3 of the dough into a rectangle (approx. 50 cm x 25 cm) on a floured work surface. Beat the egg white. Take off one tablespoon for spreading. Mix almonds, rest sugar, vanilla sugar and beaten egg white.
- 4
Spread on the dough. Leave a four centimetre wide edge on each of the long sides. Spread the compote over the almonds. Fold the long sides over the filling. Roll out the rest of the dough on a floured work surface in a thin layer along the length of the strip.
- 5
Roll over the dough with a grid cutter in longitudinal direction and pull apart to the grid. Spread the folded edges of the dough with a little beaten egg white. Place the grid over the cherry filling and press on the edges.
- 6
Whisk the egg yolk and cream and spread the cake with it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35 to 45 minutes. Let it cool down on a cake rack and dust with icing sugar.
- 7
Makes 12 pieces.
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