Snow White-like Russian cake

Ingredients for 1 servings:

• 1 large jar of cherries or morello cherries
• 1 packet of vanilla pudding powder
• 300 g flour
• 40 g baking cocoa
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 150 g sugar
• 150 g butter
• 1 egg(s)
• Fat for the mold
• 100 g butter, room temperature
• 225 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 1 packet of vanilla pudding powder
• 500 g quark
• 200 g sour cream
• 200 g sweet cream

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 30 minutes

for a 26 or 28 cm springform pan

For the cherry filling, place the cherries and their juice in a saucepan. Skim off about 4 tablespoons of the cherry juice and mix it with the vanilla pudding powder. Bring the cherries and their juice to a boil, stir in the mixed vanilla pudding powder, and cook until the liquid thickens. Then set aside to cool. For the shortcrust pastry, combine the flour, cocoa powder, and baking powder, then knead in the remaining ingredients using the dough hook of a hand mixer. Finally, work the dough with your hands, shape it into a ball, wrap it in cling film, and chill in the refrigerator for 15 minutes. Preheat the oven to 160°C fan/convection oven or 180°C top/bottom heat and grease the springform pan. For the quark filling, whip the sweet cream until stiff peaks form. Beat the butter, sugar, vanilla sugar, and eggs until fluffy and the sugar has dissolved. Finally, fold in the vanilla pudding powder, quark, sour cream, and sweet cream with a whisk. Ensure that as few air bubbles as possible form. Roll out 2/3 of the shortcrust pastry to a diameter of approximately 36-38 cm and line the springform pan with it. Pull up a rim of approximately 4-5 cm. Prick the pastry base several times with a fork. Place the cherry filling on the base and then carefully spread the quark filling on top. Finally, roll out the remaining shortcrust pastry and pinch it onto the quark filling. Bake the cake for approximately 50-60 minutes at the specified temperature. After baking, turn off the oven and let the cake cool for approximately 1 hour with the oven door closed. Open the oven door and let the cake cool for another 15 minutes. Refrigerate the Zupfkuchen for at least 3 hours, ideally overnight.