Light box plucking cake

Ingredients

Directions

1. 1

   Mix flour, cocoa, 50 g sugar, salt, 1 egg and butter first with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for approx. 30 minutes

2. 2

   Remove 1/4 of the dough. Roll out the remaining dough into a rectangle (approx. 15 x 29 cm). Line a greased box form (approx. 11 x 25 cm) with baking paper, leaving the narrow sides free. Put the dough into the tin and press it well to the edge of the tin. Put the baking tin in a cold place

3. 3

   Drain the cherries on a sieve. Put the quark, sour cream, vanillin sugar, 80 g sugar, starch and 2 eggs into a bowl and mix with the whisks of the hand mixer to a smooth cream. Spread the cherries in the mould. Add the cheese mixture and smooth it down. Roll out the rest of the short pastry thinly on a floured work surface and pluck into pieces. Place pieces of dough on the cheese cream

4. 4

   Bake the cake in a preheated oven, lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes. Let the cake cool down in the tin on a cake rack. Lift the cake out of the tin using the baking paper

5. 5

   waiting time approx. 1 1/2 hours