Crumbly cherry curd

Ingredients for 4 servings:

• ¼ cake, dry (marble or chocolate cake, bundt cake or similar)
• 300 g cherry(s), with juice
• 250 g quark (fat content doesn’t matter, tastes good anyway)
• 125 ml cream
• 2 tsp sugar, or as desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

I got this recipe from the housekeeping manager of a conference center. Most guests there love this delicious dessert, and I find it very tasty anyway. The measurements must be tested individually. First, you crumble (crumble) the dry cake and form a layer in the bowl. Then you moisten (or rather, drizzle) this pile of crumbs with a little cherry juice from the pickled cherries. CAUTION: Do not wet it, just moisten it slightly. Those with alcoholic beverages can now pour in a little rum or kirsch for flavor and mix it in. Now, pour the drained cherries (without pits) onto the slightly moistened crumb layer and spread evenly. Next, mix the quark with cream and sugar in a separate container. This white mixture is then added as another layer on top of the cherries. The “crumbly cherry quark” is ready. I hope I have shared the recipe correctly and in a stimulating way. Enjoy! One addition I haven’t tried yet: You could perhaps add some vanilla (scraped or grated from the pod, or from the packet if necessary) to the quark and sugar mixture and garnish the whole thing with some hazelnut or chocolate shavings. Please try other ideas yourself.