Farmhouse cheesecake with cherries

Ingredients

Directions

1. 1

   Drain the cherries on a sieve. For the quark mixture, mix 100 g soft fat with 100 g sugar and vanillin sugar until creamy. Stir in 4 eggs bit by bit. Stir in quark, cream and pudding powder. For the dough mix 250 g soft fat, 250 g sugar and salt until creamy. Stir in 4 eggs bit by bit.

2. 2

   Mix flour and baking powder, sieve. Alternate with the egg liqueur and stir into the fat-egg cream. Lightly rub the silicone baking tin (3.4 litres capacity, 28 cm Ø) with oil, place the tin on the oven rack. Put the dough into the mould and smooth it down, spread the cherries on top. Pour curd mixture on top and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the second rack from the bottom for 65-70 minutes. For the last 5 minutes, if the cake is too pale on the surface, raise the level. Leave to cool in the mould for about 1 1/2 hours. Place the cake rack upside down on the cake surface. Place a slice of cake under the baking tin. Carefully turn the cake over.

3. 3

   For the last 5 minutes, if the cake is too pale on the surface, raise the level. Leave to cool in the mould for about 1 1/2 hours. Place the cake rack upside down on the cake surface. Place a slice of cake under the baking tin. Carefully turn the cake over. Pull off the mould. Let it cool down for about 1 hour. Roast the almonds in a pan without fat until golden brown. Let it cool down for about 15 minutes. Place the cake slice on the cake and carefully turn it over again. Sprinkle the cake with almonds and dust with icing sugar

4. 4

   Pull off the mould. Let it cool down for about 1 hour. Roast the almonds in a pan without fat until golden brown. Let it cool down for about 15 minutes. Place the cake slice on the cake and carefully turn it over again. Sprinkle the cake with almonds and dust with icing sugar

5. 5

   waiting time approx. 2 1/2 hours