John Myers
Contents
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Ingredients
- 1 glass Sour cherries
- Flour
- 70 g Amarettini almond biscuits
- 150 g Butter
- 160 g Sugar
- 1 pinch Salt
- 0,5 Lemon, juice and zest
- 4 Eggs
- 1 packet Vanilla custard powder for cooking
- 1 packet Vanilla sauce powder for cooking
- 500 g Low fat quark
- 250 g Double cream cheese
for the shape:
- 40 g Flaked almonds
Instructions
- Drain the cherries well, place them on absorbent kitchen paper, pat dry a little and dust with a little flour (this means that they do not all sink to the bottom when baking). Put the amarettini in a freezer bag and roughly crumble with the meat tenderizer or rolling pin.
- Mix all ingredients (except amarettini and cherries) in a bowl with a hand mixer for a few minutes to a creamy mass. Grease a loaf pan and sprinkle with the flaked almonds. Fill the quark mixture into the mold alternately with the cherries and amarettini.
- Bake in the preheated oven in the lower third at 175 degrees (or fan oven 150 degrees) for about 75 minutes. If the surface gets too dark, cover it with some aluminum foil. Do a chopstick test at the end of the time. Turn off the oven and let the cake stand for about 15 minutes with the oven door slightly open. Let the cake cool in the pan, then remove it from the pan.
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 29.7gProtein: 9.8gFat: 2.6g
