Cherry strudel cake with lemon icing

Name: Cherry strudel cake with lemon icing
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 225 g + some flour; 1/2 package Baking Powder; 60 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 50 ml Milk; 50 ml + some neutral oil; 1 Egg (Gr. M); 125 g Low-fat curd; 500 g Sweet cherries (alternatively frozen fruit); 100 g cherry jam; 75 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

225 g + some flour
1/2 package Baking Powder
60 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
50 ml Milk
50 ml + some neutral oil
1 Egg (Gr. M)
125 g Low-fat curd
500 g Sweet cherries (alternatively frozen fruit)
100 g cherry jam
75 g Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Cling film

Directions

1
Mix 225 g flour, baking powder, sugar, vanilla sugar and 1 pinch of salt. Add milk, 50 ml oil, egg and quark. Knead to a smooth dough with the dough hooks of the mixer. Form into a ball, wrap in foil and chill for about 30 minutes.
2
Meanwhile wash, halve and stone the cherries. Stir the jam until smooth and mix in the cherries. Oil a springform pan (26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see below).
3
manufacturer). Roll out the dough rectangularly (approx. 30 x 40 cm) on some flour. Spread the cherries on top and leave a margin of about 1 cm all around. Roll up carefully from the long side. Cut into 12 slices of equal thickness.
4
Place them in the mould with the cut surface facing upwards, side by side. Bake in a hot oven for 20-25 minutes. Remove from the oven and allow to cool for about 30 minutes.
5
Mix icing sugar and lemon juice to a thin icing. Dribble over the warm cake and let it cool down.