Dark cherry cake

Ingredients for 1 servings:

• 300 g flour
• 150 g butter
• ½ tsp baking powder
• 80 g sugar
• 2 tbsp cocoa powder
• 2 tbsp milk
• 1 egg(s) or 2 egg yolks
• 1 pkt. vanilla pudding powder or cream flavor or semolina pudding powder
• 300 ml milk
• 3 tbsp sugar
• 250 g quark, 20% fat
• 1 jar sour cherries
• 2 tbsp cornstarch
• 250 ml sour cherry juice from the jar
• Sugar, to taste
• 100 g flour
• 100 g butter
• 100 g sugar
• 1 tbsp cocoa powder
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough: Rub the flour and butter until crumbly, add the dry ingredients and mix well. Add the egg or egg yolks and milk and knead. Refrigerate for about half an hour while you prepare the filling. For the filling: Make a pudding from 300 ml of milk and sugar; let it cool slightly. Stir the quark into the slightly cooled pudding. Drain the cherries, reserving the juice. Pour the juice (about 250 ml, if less, top up with water) into a saucepan. Mix the cornstarch with the sugar and add a little of the liquid, stirring until smooth. Bring the juice to a boil and bring to a simmer. Stir in the mixed cornstarch and boil briefly until thickened. Stir in the cherries and remove from the heat; let it cool. For the crumble: Mix all ingredients until crumbly. Finish: Either roll out the dough or press it into a greased 26 cm springform pan, creating a 3 cm high edge. Transfer the pudding and quark mixture to a piping bag fitted with a large nozzle and pipe it onto the base in a circular pattern, creating gaps that you then fill with cherry compote. Repeat this process once more, but this time spoon the pudding onto the cherries, and then the cherries onto the pudding. Cover everything with sprinkles and bake at 160°C (fan oven) for about 50 minutes. Dust with powdered sugar and serve.