Pumpernickel cherry and sour cream cake

Ingredients

Directions

1. 1

   Finely chop the pumpernickel in the universal chopper, put it into a pan without fat, roast it and finally stir in 50 g sugar. Pour into a bowl and let it cool down. Melt butter and stir into the pumpernickel crumbs. Place a springform pan rim (26 cm Ø) on a flat cake plate and press the crumbs into the pan as a base. Chill for about 30 minutes. In the meantime soak the gelatine in cold water.

2. 2

   Whip the cream until stiff and put in a cool place. Mix quark, sour cream, 125 g sugar, vanillin sugar and lemon zest. Squeeze the gelatine, dissolve and stir in the lemon juice. Stir the gelatine into the sour cream and fold in the cream. Pour the sour cream onto the pumpernickel base and smooth it down. Chill the cake for at least 4 hours, preferably overnight. Drain the cherries, collect the juice. Stir 100 ml cherry juice and cornflour until smooth. Bring the rest of the juice and 1 tablespoon of sugar to the boil, stir in the cornflour and bring to the boil again briefly. Fold in the cherries, let cool for about 10 minutes and place the compote on the cake. Refrigerate again for about 1 hour.

3. 3

   Chill the cake for at least 4 hours, preferably overnight. Drain the cherries, collect the juice. Stir 100 ml cherry juice and cornflour until smooth. Bring the rest of the juice and 1 tablespoon of sugar to the boil, stir in the cornflour and bring to the boil again briefly. Fold in the cherries, let cool for about 10 minutes and place the compote on the cake. Refrigerate again for about 1 hour. Remove the cake from the springform pan rim with a knife and serve decorated with fresh cherries and lemon balm. Whipped cream tastes good with it