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🍰 Juicy Cherry Quark Cake

238 kcal · 30 min · 4 servings

Ingredients

• 100 g dried cherries
• 110 g cornstarch
• 1 organic lemon
• 10 g yogurt butter (1 tbsp)
• 1 tbsp whole wheat breadcrumbs
• 4 eggs
• 1 pinch salt
• 150 g raw cane sugar
• 1 packet bourbon vanilla sugar
• 1 kg layer cheese (10% fat) (or low-fat quark)
• 1 packet baking powder
• 1 tbsp poppy seeds
• 10 g powdered sugar from raw cane sugar (1 tbsp)

Instructions

1. 1. Place the cherries in a small bowl.
2. 2. Toss the cherries with one teaspoon of cornstarch.
3. 3. Rinse the lemon under hot water.
4. 4. Dry the lemon with a kitchen towel.
5. 5. Finely grate the lemon zest.
6. 6. Cut the lemon in half.
7. 7. Squeeze the juice from the lemon halves.
8. 8. Grease a loaf pan (approx. 30 x 11 cm) with butter.
9. 9. Dust the pan with breadcrumbs.
10. 10. Separate the eggs.
11. 11. Place the egg whites in a tall container.
12. 12. Add a pinch of salt to the egg whites.
13. 13. Whip the egg whites stiff using a hand mixer.
14. 14. Chill the egg whites.
15. 15. Place the egg yolks in a large bowl.
16. 16. Add sugar to the bowl with the egg yolks.
17. 17. Add vanilla sugar to the bowl.
18. 18. Add two tablespoons of water to the bowl.
19. 19. Beat the egg yolk mixture until creamy with a hand mixer.
20. 20. Stir in the layer cheese or quark gradually.
21. 21. Place the baking powder in a cup.
22. 22. Mix the baking powder with the remaining cornstarch.
23. 23. Stir the baking powder mixture into the egg yolk-cheese mixture.
24. 24. Place the cherries in a fine sieve.
25. 25. Gently shake the cherries to remove excess starch.
26. 26. Add one teaspoon of lemon zest to the cheese mixture.
27. 27. Add three tablespoons of lemon juice to the cheese mixture.
28. 28. Add the poppy seeds to the cheese mixture.
29. 29. Mix the cherries and spices into the cheese mixture.
30. 30. Place the egg whites on top of the cheese mixture.
31. 31. Fold the egg whites into the mixture gently with a whisk.
32. 32. Pour the mixture into the loaf pan.
33. 33. Smooth the surface with a rubber spatula.
34. 34. Preheat the oven to 175 °C (convection 150 °C, gas mark 2).
35. 35. Place the pan on the second rack from the bottom.
36. 36. Bake the cake for 80 to 90 minutes.
37. 37. The cake is done when it is firm and golden brown.
38. 38. Remove the pan from the oven.
39. 39. Let the cake cool for 5 to 10 minutes.
40. 40. Release the cake from the pan.
41. 41. Place the cake on a wire rack.
42. 42. Let the cake cool completely.
43. 43. Place powdered sugar in a tea strainer.
44. 44. Dust the cake with the powdered sugar.

Nutrition per serving

• kcal: 238
• Protein: 13 g · Fett/Fat: 7 g · Carbs: 29 g