Cherry quark cake

Ingredients:

250 gr flour convert conversion

2 teaspoons baking powder

1 egg

80 gr convert conversionsugar

2 tablespoons vanilla sugar

125 gr convert conversioncold butter

1 jar cherries on juice

500 gr convert conversionquark

3 eggs

175 gr convert conversionsugar

2 tablespoons vanilla sugar

2.5 dl convert conversionmilk

1 teaspoon lemon juice

1 tablespoon cornstarch

extra:

springform Ø 22-24 cm, oven

 
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How to prepare:

Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Combine the egg with little flour. Sprinkle the sugar over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough and let rest in the fridge for 30 minutes.

Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).

Line bottom and sides of a greased springform pan with the dough.

Drain the cherries well and divide over the bottom of the cake.

Mix quark with eggs, sugar, vanilla sugar, milk, lemon juice and cornstarch and spoon the mixture over the cherries.

Bake the cherry and quark cake 70-80 minutes in the middle of the oven.

 

 

First published: April 12, 2003, Netherlands

 

 

 

 

 

 

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