Ingredients for approx. 30 pieces
Topping:
1,2 kg sour cherries
Crumble:
400 g butter
560 g flour
40g cocoa powder
300 g sugar
Fat for the mold
Curd cream:
5 eggs (M)
180 g sugar
1 pinch of salt
1 pck. vanilla sugar
500 g low-fat quark
500 g sour cream
1 sachet of vanilla pudding
100 ml cherry liqueur
Sprinkle with chocolate shavings and powdered sugar
Preparation:
1. Pit the cherries. For the crumble: Melt the butter. Knead flour, cocoa, sugar and butter and knead well to make crumbles.
2. Grease a juice pan (30x40cm) and press 2/3 of the crumble into it. Bake in preheated oven at 200°C (circulating air approx. 180°C) for about 10 minutes.
3. For the curd cream, whisk eggs, sugar, salt, vanilla sugar until foamy. Add curd cheese, sour cream and pudding powder. Stir in cherry liqueur.
4. Spread the quark cream on the baked base. Spread cherries on top and spread the remaining crumble on top.
5. Bake in the preheated oven at the same temperature for about 40 minutes. Cover the cooled cake with powdered sugar and chocolate shavings.
Preparation time approx. 50 minutes without baking and cooling time
Nutritional values per piece approx.:
Calories: 331
joules: 1385
Protein: 6,5 g
Fat: 17,0 g
Carbohydrates: 35.5 g
(FoodCentrale by ddp images)
