Hobbit-style curd lattice cake

Ingredients for 1 servings:

• 250 g icing sugar
• 5 egg yolks
• 1 pinch of salt
• 1 packet of vanilla sugar
• 125 ml sunflower oil
• 125 ml water
• 125 g chocolate, 85% cocoa content
• 320 g spelt flour type 630
• ½ pack of baking powder
• 5 egg whites
• 2 egg yolks
• 1 packet of vanilla sugar
• 100 g powdered sugar (icing sugar)
• 500 g low-fat curd cheese
• 2 egg whites
• ½ pack of vanilla pudding powder
• 350 g sour cherries or sweet cherries, pitted
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Butter a baking tray and dust with flour. Slowly melt the chocolate in a double boiler and then set aside. For the batter, beat the egg whites until stiff peaks form and chill. Then beat the egg yolks with the icing sugar, salt, and vanilla sugar until frothy. Slowly stir the oil into the foam. Then stir in the melted chocolate and only then the water. Mix the flour with the baking powder. Pour the egg whites over the foam, sift the flour over it, and fold everything in with a spatula. Spread this batter on the baking tray. Distribute the drained cherries on top, gently pressing them into the batter. Preheat the oven to 170°C (top/bottom heat). For the topping, beat the egg whites until stiff peaks form and chill briefly. Beat the egg yolks again with the vanilla sugar and icing sugar until frothy. Whisk in the quark. Do not use a mixer again, or the mixture will become too soupy. Finally, fold the sifted pudding mix and beaten egg whites into the quark mixture. Transfer everything to a piping bag with a round nozzle and pipe onto the batter in a lattice pattern. Place the baking sheet in the oven and bake for about 30-35 minutes. Tip: This cake is best prepared in advance, as it tastes even better on the second or third day.