Pumpernickel cherry tart with cream

Ingredients

Directions

1. 1

   Chop the pumpernickel finely. Mix flour, pumpernickel and 75 g sugar. Add egg and butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough

2. 2

   Grease a springform pan (26 cm Ø) and dust with flour. Put the dough into the form and press it to a base with a small rim. Put baking paper in the tin and spread dried peas on top

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove baking paper with dried peas. Bake at the same temperature for another 10 minutes. Let cool down on a cake rack

4. 4

   Wash the cherries, remove the stalks, halve and stone them. Soak gelatine in cold water. Bring jam and kirsch to the boil and spread on the base. Mix quark, 75 g sugar and vanillin sugar, squeeze gelatine and dissolve over a warm water bath. Mix the gelatine with 3 tbsp. quark mixture, stir into the remaining quark mixture and chill for approx. 5 minutes until the mixture starts to gel. Whip the whipped cream with the whisk of the hand mixer until stiff. Stir a good half of the cherries into the quark mixture, fold in the cream. Pour the mixture into the mould, spread loosely with a tablespoon. Cover with the remaining cherries. Chill the cake for about 3 hours.

5. 5

   waiting time approx. 3 1/4 hours