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🍰 Classic Ricotta-Quark Cake with Sour Cherries

202 kcal · 30 min · 4 servings

Classic Ricotta-Quark Cake with Sour Cherries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the sour cherries from the jar into a sieve.
  2. 2. Let the cherries drain well.
  3. 3. Use the drained cherry juice for another recipe.
  4. 4. Wash the lemon under hot water.
  5. 5. Dry the lemon with a cloth.
  6. 6. Grate half of the lemon zest finely.
  7. 7. Place the eggs in a bowl.
  8. 8. Add a pinch of salt to the eggs.
  9. 9. Add the coconut blossom sugar to the eggs.
  10. 10. Add one tablespoon of hot water to the eggs.
  11. 11. Whisk the mixture for about three minutes.
  12. 12. Whisk until the mixture becomes a light cream.
  13. 13. Slice the vanilla pod in half lengthwise.
  14. 14. Scrape out the vanilla seeds.
  15. 15. Stir the vanilla seeds into the cream.
  16. 16. Add the grated lemon zest.
  17. 17. Add the cinnamon.
  18. 18. Stir everything well into the cream.
  19. 19. Add the ricotta to the bowl.
  20. 20. Add the skimmed quark to the bowl.
  21. 21. Add the spelt semolina to the bowl.
  22. 22. Stir the ricotta, quark, and semolina in briefly.
  23. 23. Fold in the drained cherries.
  24. 24. Line a 20 cm springform pan with baking paper.
  25. 25. Pour the cherry semolina mixture into the pan.
  26. 26. Smooth the surface.
  27. 27. Preheat the oven.
  28. 28. Place the pan on the middle rack.
  29. 29. Bake the cake at 180 °C conventional heat.
  30. 30. Bake the cake at 160 °C fan-forced heat.
  31. 31. Bake the cake at gas mark 2 to 3.
  32. 32. Bake the cake for about 45 minutes.
  33. 33. Remove the cake from the oven.
  34. 34. Place the pan on a cake rack.
  35. 35. Place the pan on an inverted oven rack.
  36. 36. Let the cake cool for 10 minutes.
  37. 37. Remove the springform rim.
  38. 38. Let the cake cool completely.
  39. 39. Place icing sugar in a tea sieve.
  40. 40. Dust the cake with the icing sugar.

Nutrition per serving