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🍰 Cheese Cherry Cake

398 kcal · 30 min · 4 servings

Ingredients

• 75 g butter
• 1 egg yolk
• 50 g powdered sugar (from raw cane sugar)
• 2 pinch salt
• 150 g whole wheat flour
• 350 sour cherries (drained weight; jar)
• 120 g raw cane sugar
• 1 orange
• 50 g cornstarch
• 4 eggs
• 1 vanilla pod
• 500 g low-fat quark
• 200 g cream cheese (13 % fat)
• 2 tbsp lemon juice

Instructions

1. 1. Take soft butter from the refrigerator.
2. 2. Mix the butter with the egg yolks, powdered sugar, and a pinch of salt until smooth.
3. 3. Add the flour and knead it quickly into a smooth dough.
4. 4. Shape the dough into a roll.
5. 5. Cover the dough roll and place it in the refrigerator for about 30 minutes.
6. 6. Let the cherries drain well in a sieve.
7. 7. Catch the cherry juice in a pot.
8. 8. Add two tablespoons of sugar to the juice.
9. 9. Bring the mixture to a boil.
10. 10. Rinse the orange with hot water and dry it.
11. 11. Squeeze the orange in half.
12. 12. Mix two tablespoons of starch with the orange juice.
13. 13. Add the starch-orange mixture to the boiling cherry juice.
14. 14. Bring the mixture back to a boil while stirring constantly until it thickens.
15. 15. Remove the pot from the heat.
16. 16. Stir the drained cherries into the sauce.
17. 17. Let the cherry filling cool down.
18. 18. Separate the eggs.
19. 19. Whip the egg whites with a pinch of salt until stiff.
20. 20. Slice the vanilla pod lengthwise.
21. 21. Scrape out the vanilla seeds.
22. 22. Mix the egg yolks with the quark, cream cheese, remaining sugar, vanilla seeds, lemon juice, and cornstarch.
23. 23. Gently fold the whipped egg whites into the cheese mixture.
24. 24. Grease the springform pan or line it with baking paper.
25. 25. Dust the work surface with flour.
26. 26. Roll out the dough on the floured surface to the size of the springform pan.
27. 27. Place the dough into the springform pan.
28. 28. Press the base down slightly.
29. 29. Spread the cooled cherry filling over the dough base.
30. 30. Pour the cheese mixture over the cherries.
31. 31. Smooth the surface.
32. 32. Preheat the oven to 180 degrees (convection: 160 degrees, gas: level 2 to 3).
33. 33. Bake the cake for 50 to 60 minutes.
34. 34. Cover the cake with baking paper or a baking sheet if it gets too dark.
35. 35. Take the cake out of the oven.
36. 36. Let the cake cool completely.
37. 37. Release the cake from the pan.
38. 38. Cut the cake into pieces.
39. 39. Serve the pieces.

Nutrition per serving

• kcal: 398
• Protein: 14 g · Fett/Fat: 10 g · Carbs: 57 g