Pitsche cake

Ingredients for 1 servings:

• 200 g quark
• 2 tbsp milk
• 1 egg(s)
• 130 ml oil
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 350 g flour
• 1 packet of baking powder
• 2 cups of sweet cream
• 1 tbsp cornstarch
• 150 g butter
• 100 g sugar
• 1 jar sour cherries
• 100 g almonds, chopped
• Fat, for the baking tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Puddle cake, Schwalm recipe, for 6 pieces

For the quark and oil dough, mix the quark with the milk, egg, oil, sugar, vanilla sugar, and salt (in that order). Stir until the mixture is well combined. Then add half of the flour mixed with the baking powder and continue stirring. As soon as no more flour is visible, tip the mixture onto the work surface and knead in the rest of the flour. Place the dough on a greased baking sheet. For the topping, mix the sweet cream with the cornstarch until lump-free and bring to a boil while stirring. Dissolve the sugar and butter together and mix into the already boiled cream. Spread 2/3 of this mixture over the dough. Then scatter the drained sour cherries and chopped almonds on top. Bake at 180 degrees Celsius for 25 minutes. Pour the remaining cream mixture onto the still-hot cake – this will create the puddles.