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Cream cake with cherries

updated

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Ingredients for 1 servings:

  • 200 g quark
  • 3 eggs
  • 500 ml cream
  • 1 packet of vanilla sugar
  • 100 g sugar
  • 1 packet of vanilla pudding powder
  • 1 dashes lemon juice or vanilla flavor
  • 1 jar cherry(s) or pears
  • 200 g flour
  • 125 g butter
  • 60 g sugar
  • possibly vanilla
  • possibly flavoring (lemon flavor)

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 10 minutes

à la grandma

Make a shortcrust pastry for the cake base and sides from 200g flour, 125g butter, 60g sugar, and 1 egg. Line the tin with the pastry. Spread fruit on the base to your liking; I always use cherries or pears. Briefly mix 200g quark, 2 eggs, 500ml cream, 100g sugar, 1 packet of vanilla sugar, and vanilla and lemon flavoring to taste. Then stir in the custard powder. Pour over the fruit. Bake for about 60 minutes at 180°C (top/bottom heat). Allow the cake to cool completely in the tin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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