Achim's sour cherry snails with cinnamon cream

Ingredients for 4 servings:

• 350 g sour cherries, frozen or jarred (pitted, drained)
• 2 packs of pudding powder, vanilla (for cooking)
• 200 g flour
• 80 g brown sugar (cane sugar)
• ½ tbsp vanilla sugar
• 350 g low-fat curd cheese
• 1 cup whipped cream
• ½ tsp cinnamon powder
• 1 orange(s), untreated
• 1 tbsp butter
• 2 tbsp white sugar
• 1 tsp baking powder
• 4 tbsp sunflower oil
• 4 tbsp milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

For the dough: Sift flour and baking powder into a bowl, add 60 grams of brown sugar, vanilla sugar, 250 grams of quark, oil, and milk. Using the dough hook of a hand mixer or a food processor, mix everything until you have a smooth dough. Knead briefly with your hands on a lightly floured surface. Then, roll out the dough into a rectangle (approx. 40 x 30 centimeters). Grate the orange zest. Mix together 100 grams of low-fat quark, one packet of vanilla pudding powder, the orange zest, and the remaining brown sugar and spread it on the dough. Leave a three-centimeter border at the ends (for rolling up later). Arrange the cherries, unthawed (if using canned cherries, drain them first), on the quark layer and roll up the dough from the long side. Turn the roll onto the seam, use a sharp knife to cut the roll into ten to twelve pieces, and place them on a baking sheet lined with baking paper. Melt the butter. Then spread a thin layer of butter over the tops of the snails and sprinkle with white sugar. Bake in a preheated oven (190°C conventional or 170°C fan-assisted) on the second rack from the bottom for 30 to 35 minutes. Then let the sour cherry snails cool on the baking sheet. For the cinnamon cream, whip the cream until stiff peaks form, fold in the cinnamon and the remaining sugar, and serve with the cherry snails.