Fire brigade cake with a twist

Ingredients for 1 servings:

• 250 g flour
• 100 g sugar
• 100 g butter or margarine
• 1 egg(s)
• ½ tsp baking powder
• Fat for the mold
• 2 jars of sour cherries
• 2 packets of vanilla pudding powder
• 1 tbsp sugar
• 100 g flour
• 100 g sugar
• 90 g butter
• 100 g ground almonds
• 1 packet of vanilla sugar
• 500 g quark
• 1 cup yogurt (vanilla flavor)
• 2 packets of vanilla sugar
• 1 pack of gelatin powder
• some cocoa powder or chocolate shavings

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

without cream, but with quark

For the shortcrust pastry, knead all the ingredients together, wrap in cling film, and chill for 30 minutes. For the topping, drain the cherries, reserving the juice. Measure out 500 ml. Mix the custard powder with 6-8 tablespoons of cherry juice, add the rest of the measured cherry juice and the sugar, and bring to a boil. Stir the drained cherries into the hot custard. The mixture must now cool slightly. For the crumble, mix all the ingredients with your hands until crumbles form. Press the shortcrust pastry thinly into a greased springform pan. If you can manage it, you can also roll it out and then place it in the pan. The edges must be nice and high. Pour the cherry mixture on top, then the crumble. Bake at 200°C (top/bottom heat) for 30-45 minutes. Then let it cool in the pan. Do not open it beforehand, or the pastry will tear! For the cream, place the quark in a sieve and let it drain for about 15 minutes. Then, to make it creamy, press the quark through the sieve into a bowl and mix it with the vanilla yogurt and vanilla sugar. Mix the gelatin in a saucepan according to the package instructions. Slowly stir the quark mixture into the warm gelatin, a spoonful at a time. Spread the mixture evenly over the removed cake and decorate with chocolate shavings.