John Myers
Ingredients for 1 servings:
- 3 eggs
- 150 g sugar
- 1 packet of vanilla sugar
- 3 tbsp water
- 1 pinch of salt
- 150 g flour
- 2 tsp, leveled baking powder
- Fat for the mold
- 1 jar sour cherries
- 1 packet of vanilla pudding powder
- 25 g sugar
- 500 g cream
- 6 sheets of gelatin
- 2 packets of vanilla sugar
- 500 g quark
- 9 tbsp lemon juice
- 50 g sugar
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar, vanilla sugar, 3 tablespoons of water, and a pinch of salt until frothy (ideally for 6 minutes). Mix the flour and baking powder and gradually sift them into the egg yolk mixture. Then fold in the beaten egg whites. Bake the sponge cake in a greased cake pan at 175 degrees Celsius (top/bottom heat) for about 30 minutes. Drain the cherries. Retain the juice and make up to 450 ml with water. Mix the custard powder with the sugar and stir in 6 tablespoons of the juice. Bring the remaining juice to a boil, remove from the heat, and stir in the custard powder. Let it cook for one minute while stirring. For a refined finish, stir in 3 tablespoons of almond liqueur or a few drops of bitter almond baking flavoring and fold in the cherries. Place a cake ring around the finished sponge cake and spread the lukewarm cherry compote on top. Let it cool. Whip the cream with vanilla sugar until stiff. Soak the gelatin in water. Mix the quark, lemon juice, and sugar. Dissolve the gelatin and stir into the cream. Fold in the cream and pour over the cake. Refrigerate for several hours. Decorate as desired.
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