Recipe

Cherry Cake

Name: Cherry Cake
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 200 g sour cherries (drained, from a jar or tin); 100 g butter; 2 eggs; 150 g low fat quark; 150 g icing sugar; 100 g almonds ground, peeled; 150 g flour; 50 g cornflour; 15 g baking powder; 50 g flaked almonds; 25 g brown sugar; 1/2 tsp cinnamon; 25 g butter, soft

easy

APPROX. 50 mins

Enough For

10 persons

Cookware

Baking oven

Nutritional Value

1501 kJ / 358 kcal (Per person)

Ingredients

Carbohydrates37 g
Sugar22 g
Fat20 g
Protein10 g

Allergens

egg
gluten
lactose
nuts

Cooking Equipment

» Fine sieve

Ingredients

»200 g sour cherries drained, from a jar or tin
»100 g butter
»2 eggs
»150 g low fat quark
»150 g icing sugar
»100 g almonds ground, peeled
»150 g flour
»50 g cornflour
»15 g baking powder

»50 g flaked almonds
»25 g brown sugar
»1/2 tsp cinnamon
»25 g butter, soft

Instructions

1. Drain the sour cherries in a sieve and allow to drain well; the juice can be used for something else if desired (see recipe tip).

2. Melt the butter in a small pan.

3. Pre-heat the fan oven to 180 °C / 355°F. Grease a heart-shaped tin or a springform 24 cm in diameter and dust with flour. Chill.

4. In a bowl stir the eggs with the quark and the icing sugar. Stir the still warm melted butter into the egg-quark cream without delay.

5. Mix the almonds, flour, cornflour and baking powder and fold into the quark mass. Then fold in the cherries and fill the prepared tin with the mass.

6. Mix the flaked almonds, sugar, cinnamon and butter with your fingers and distribute over the cake.

7. Bake the cake in the oven at 180°C / 355°F on the middle rung for approximately 40 minutes. Allow to cool and then sprinkle with icing sugar as desired.