Nut-quark cream cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff and finally add sugar, vanillin sugar and salt while stirring. Add the egg yolks separately and fold in. Carefully fold in the hazelnuts and put the mixture into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. After baking, remove from the edge immediately with a knife and let cool off. Drain the cherries on a sieve, collect the juice. Mix starch with some cherry juice until smooth. Boil up the rest of the juice, 25 g sugar and cinnamon. Remove the pot from the heat, stir in the starch and cook again for about 1 minute while stirring. Remove the cinnamon stick and fold in the cherries. Let the fruit mass cool down for about 30 minutes. For the quark cream, soak gelatine in cold water for about 10 minutes. Whip the cream until stiff and put in a cool place. Mix quark, remaining sugar, vanillin sugar and lemon peel. Squeeze the gelatine, dissolve and mix with lemon juice. Add to the quark cream while stirring. Fold in cream. Remove the nut base from the tin and place a cake ring around the base. Pour 1/3 of the quark mixture on the base and spread about half of the cherries as large blobs on top. Pour 1/3 of the quark mixture over it and put the remaining cherries and quark cream back on top as blobs and spread them out wavily. Put the cake in a cool place for about 4 hours. Then remove the cake ring with a knife and arrange on a cake plate. Serve decorated with melissa. Makes 12-16 pieces

2. 2

   On 16 pieces:

3. 3

   Waiting time approx. 5 hours