Baking: Ringlo Quark and Semolina Cake

Make a shortcrust pastry from the above ingredients. Roll this out on a lightly floured surface or between two layers of cling film and then fit it into a springform pan (826 cm), pulling up the edge. Prick several times with a fork and then cool for about an hour.

In the meantime, stone the ringlo (beech or noble plums), weigh 600 g and cut two thirds of it into small pieces.

Separate the eggs and beat the egg whites with a pinch of salt until stiff.

Beat egg yolks with sugar, butter and cinnamon until frothy. Add the quark, mascarpone, cream cheese and cream and mix well.

Now add the semolina and cornstarch and fold in together with the egg whites with a whisk.

Preheat the pipe to 160 ° C circulating air. Pour half of the quark mixture onto the shortcrust pastry, distribute it evenly and cover with the diced plums. Now distribute the rest of the quark mixture on the fruit. Cover with the remaining third of the plums (half fruits) and bake for about 45 minutes. (Toothpick sample)

After removing it, let it cool down quite a bit and then remove it from the mold.

* Ringo is called these fruits in Bavaria. In Franconian they are called "Wieberla", but they are generally known under the name Reneklode or yellow noble plum. This cake can also be baked very well with plums.