John Myers
Juicy Cheese and Cherry Slices
The perfect juicy cheese and cherry slices recipe with a picture and simple step-by-step instructions.
- 600 g Flour
- 0,5 tsp Baking powder
- 350 g Sugar
- 9 Eggs
- 300 g Butter
- 2 Glasses Sour cherries at 720 ml
- 1,5 kg Lowfat quark
- 2 packet Vanilla sugar
- Grated zest of one lemon
- 4 tbsp Kirsch-Konfitüre
- Mix 1,400 g flour, baking powder and 100 g sugar. Knead with 2 eggs and 200 g butter to form a smooth dough. Chill for about 30 minutes.
- Boil 3 / 8 l water and 100 g butter. Add 200 g of flour. Stir until the dough dissolves as a lump and a white layer forms on the bottom of the pot. Knead in 1 egg immediately. Take the pot off the plate and knead in the second egg after 5 minutes. Let cool in a bowl. (Who, like us, has a free-roaming cat and puts the bowl outside on the terrace to cool off, please make sure that the cat cannot reach you. Otherwise ….. :-()
- Drain the cherries. Press the shortcrust pastry into a greased drip pan. Pierce several times. (Since we still don’t have a drip pan, we had to make a border out of aluminum foil again so that nothing could drip from the sheet metal).
- Mix the quark, 250 g sugar, vanilla sugar, lemon zest and 5 eggs. Stir the quark cream into the choux pastry. Fold in the cherries. Now spread the cherry jam on the shortcrust pastry before the quark mixture comes on top. (Actually you should put the jam through a sieve, but it works that way.)
- Bake in a preheated oven at 175 degrees top / bottom heat for 70-75 minutes. Happy Easter 2014 to all of you. 🙂
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