Cheese and cherry cake from the tray

Ingredients for 1 servings:

• 375 g flour, 550
• 1 tsp cream of tartar baking powder
• 175 g butter or margarine
• 100 g sugar
• 1 pinch of salt
• 2 eggs
• 750 g low-fat curd cheese
• 1 pack of pudding powder, vanilla
• 1 pinch of salt
• 2 egg yolks
• 100 g sugar
• 500 g sour cherries, fresh or from the jar
• 200 g flour
• 1 pinch of salt
• 150 g butter
• 150 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of cinnamon
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity summer enjoyment

Mix flour, baking powder, butter or margarine, sugar, salt, and eggs to form a shortcrust pastry and chill. Roll out onto a greased and lightly floured baking sheet. For the topping, mix together the quark, custard powder, egg yolks, sugar, and salt and spread over the base. Place the sour cherries (pitted if fresh) or drained from the jar on top. For the crumble, quickly mix the flour, butter, sugar, salt, vanilla sugar, and cinnamon into crumbles and spread evenly over the cake. Bake in a preheated oven on the second rack from the bottom at 180-190°C using top/bottom heat for about 35-45 minutes. Allow to cool and then dust with powdered sugar.