John Myers
Contents
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Ingredients
- For the kneading dough:
- 125 g Cold butter
- 125 g White sugar
- 250 g Flour
- 0,5 packet Baking powder
- 1 Egg
- 1 pinch Salt
- For covering:
- 500 g Quark lean
- 250 g Mascarpone
- 150 g White sugar
- 1 Egg
- 1 packet Custard powder
- 3 Bananas
- 1 glass Morello cherries
- 1 Red cake glaze
- 100 Milliliters Water cold
- 150 Milliliters Cherry juice
Instructions
- Mix the flour with the baking powder and place in a mixing bowl. Add the butter, sugar, egg and a pinch of salt and make a kneading dough. Shape the dough into a ball, wrap in foil and refrigerate for approx. 30 minutes.
- Mix the quark and mascarpone well in a bowl. Stir in the egg. Add sugar and vanilla pudding powder and stir everything well. Pour the cherries into a colander and drain. Collect the juice.
- Roll out the dough on the bottom of a prepared springform pan and pull up an approx. 4 cm high edge. Divide the bananas and place them on the dough base. Put the mixture on the bananas and smooth out.
- Place the cake in the oven preheated to 180 degrees (fan oven 2 rack from below) and bake for approx. 60 minutes. When the baking time is over, take it out of the oven, let it cool down for 15 minutes, remove the edge of the springform pan and let it cool down on a cake rack.
- Make a cake topping with the cherry juice and the water according to the instructions and allow to cool slightly. Spread the drained cherries on the cake and pour the slightly cooled icing over it. Now put the cake in the cold until the icing has set.
Nutrition
Serving: 100gCalories: 246kcalCarbohydrates: 30.3gProtein: 6gFat: 10.9g
