Half-sunken cherry cake ala Laura

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar
• 1 tbsp vegetable oil, neutral flavor (for smoothness) (but not necessary)
• 80 g low-fat curd cheese
• 350 g flour
• 1 packet of baking powder, or less
• 60 ml cherry juice
• 60 ml mineral water
• 1 jar of sugar-free Morello cherries, 340g drained weight (more can be added)
• 20 g dark chocolate shavings (or as needed)
• ½ sachet of vanilla sugar (for sprinkling after baking)
• 2 tbsp powdered sugar (for dusting after baking)
• some oil and breadcrumbs for the springform pan

Instructions

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

low-fat and cost-effective, suitable for all figure-conscious people

Springform pan: approx. 26 cm diameter Preheat oven to 175°C (fan oven) Baking time: 30 minutes Drain the cherries and reserve the juice. Whisk eggs, sugar, oil and quark until smooth. Mix the flour and baking powder and gradually add to the mixture along with mineral water and cherry juice. Mix everything together to form a smooth dough. The dough will have a slightly tough consistency and will be difficult to tear from the spoon. Now carefully fold the chocolate shavings into the dough. Spray the springform pan with a light layer of oil and line with breadcrumbs. Pour the dough into the springform pan and smooth it out. Now place the drained sour cherries on the dough and use a spoon to press them halfway into the dough so that the cherries are not completely covered with the dough. Leave a small edge free on the outside that is not covered with the cherries. Place the cake in the preheated oven and bake for approx. 30 minutes. Do the skewer test! Sprinkle the still-warm cake with powdered sugar. This makes it nice and moist! Then sprinkle vanilla sugar over it. For WWers: 3.6 p.m. per slice.