Juicy cherry cake from quark oil dough
easy
75 mins
75 mins
Ingredients
- 1 kg Sour cherries (morello cherries)
- 200 g Sugar
- 7-10 Tbsp peel of 1 untreated lemon
- 50 g Cornstarch
- 150 g Low-fat curd
- 6 TABLESPOONS Milk
- 6 TABLESPOONS Oil
- 75 g Sugar
- 1 Pack of vanillin sugar
- 1 pinch Salt
- 300 g Flour
- 1 package Baking Powder
- 7-10 Tbsp Grease
- 4 - 5 TABLESPOONS Breadcrumbs
- 1 Egg Yolk
- 1 TEASPOON Whipped cream
- 2-3 TABLESPOONS Sugar crystals
Directions
- 1
For the filling, wash the cherries, drain well and stone them. Bring to the boil with 3 tablespoons of water, sugar and lemon peel. Stir starch with a little water until smooth and put it into the pot.
- 2
Boil up while stirring. Pour into a bowl and allow to cool slightly. Remove lemon zest. In the meantime, mix quark, milk, oil, sugar, vanillin sugar and salt. Mix flour and baking powder and stir into the quark by the spoonful.
- 3
Then briefly knead the dough with floured hands and cut off 1/3. Roll out the remaining dough to a circle of (approx. 32 cm Ø). Place in a greased, breadcrumbed baking tin (30 cm Ø), press down and cut off the excess dough with a dough wheel.
- 4
Sprinkle the rest of the breadcrumbs on the pastry base and spread the compote on top. Roll out the rest of the dough thinly and cut into strips of approx. 1 1/2 cm width using a dough wheel. Place them on the cherries in a diamond shape.
- 5
Mix the egg yolk and cream and brush the grid with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 30 minutes. Cover after 20 minutes if necessary. Let it cool down and sprinkle with sugar crystals.
- 6
Results in about 16 pieces.
More Delicious Recipes
