Cherry quark cake

Ingredients for 1 servings:

• 1 jar sour cherries
• 100 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 150 g flour
• 1 tsp, heaped baking powder
• 3 tbsp Nutella or other nut nougat cream
• 500 g quark
• 80 g sugar
• 1 packet of vanilla sugar
• 400 ml cream
• 2 packs of cream stiffener
• 2 packages of cake glaze, red
• 400 ml cherry juice
• 50 g sugar
• 200 ml cream
• 2 packets of vanilla sugar
• 12 cherries

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Drain the cherries thoroughly and reserve the juice. Cream the butter with sugar, vanilla sugar, and eggs until light and fluffy, then stir in the flour, baking powder, and nougat cream. Reserve 12 cherries for decoration. Fold in the remaining cherries. Pour the batter into a greased springform pan and bake in a preheated oven at 190°C for 45-50 minutes, then let cool. For the quark cream, mix the quark, sugar, and vanilla sugar. Whip the cream with cream stabilizer until stiff, and fold in. Place a cake ring around the base and spread the quark cream on top. Refrigerate for 1 hour. Prepare the cherry juice with cake glaze and sugar according to the instructions, adding water if necessary. Let cool slightly and pour over the quark cream. Whip the cream with vanilla sugar until stiff, and garnish the cake with cream and cherries.