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🍰 Cherry Semolina Cake with Quark Base

361 kcal · 30 min · 4 servings

Ingredients

• 300 g wheat wholemeal flour
• 2 tsp baking powder
• 120 g butter
• 200 g raw cane sugar
• 2 pinch salt
• 3 egg yolks
• 500 ml milk (1.5% fat)
• 100 g durum wheat semolina
• 3 eggs
• 250 g mascarpone
• 500 g low-fat quark
• 700 g sour cherries (jar; drained weight)
• 1 tbsp powdered sugar (from raw cane sugar) for dusting

Instructions

1. 1. Mix flour and baking powder in a bowl.
2. 2. Add soft butter, 100 grams of sugar, a pinch of salt, and the egg yolk.
3. 3. Knead the ingredients quickly into a smooth dough.
4. 4. Sprinkle some flour on the work surface and roll out the dough.
5. 5. Place the dough on a baking sheet lined with baking paper.
6. 6. Press up a edge so the filling does not leak later.
7. 7. Heat the milk in a pot until it boils.
8. 8. Remove the pot from the heat.
9. 9. Stir the semolina into the hot milk.
10. 10. Let the mixture swell for five minutes.
11. 11. Separate the eggs by carefully separating the egg white from the yolk.
12. 12. Stir mascarpone, quark, 50 grams of sugar, and the egg yolk until smooth.
13. 13. Fold the cooled semolina mixture into the quark cream.
14. 14. Whip the egg white with the remaining pinch of salt and the remaining sugar until stiff.
15. 15. Gently fold the egg whites into the quark-semolina mixture.
16. 16. Let the cherries drain well in a sieve.
17. 17. Distribute the cherries evenly over the quark mixture.
18. 18. Press the cherries slightly into the mixture.
19. 19. Preheat the oven to 180 degrees (convection: 160 degrees; gas: level 2 to 3).
20. 20. Bake the cake for 45 to 50 minutes.
21. 21. Remove the cake from the oven.
22. 22. Let the cake cool down briefly.
23. 23. Dust powdered sugar over the cake.
24. 24. Serve the cake.

Nutrition per serving

• kcal: 361
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 38 g