Quark cake with cherries and crumble – sheet cake, shortcrust pastry

Ingredients for 1 servings:

• 425 g flour
• 325 g sugar
• 300 g butter
• 6 eggs
• 500 g cherries, preferably fresh sour cherries or frozen
• 750 g quark (low-fat quark)
• 1 lemon(s)
• 1 tsp baking powder
• 1 pack of pudding powder, vanilla
• 75 g semolina

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

super tasty, always works

Knead 325 grams of flour, 80 grams of sugar, 150 grams of softened butter, and 1 egg into a dough and shape into a log. Wrap in cling film and refrigerate for 1 hour. Knead 50 grams of butter and 50 grams of sugar with the remaining flour into crumbles and set aside. Mix the lemon juice and zest with 4 egg yolks. Add the quark and the remaining sugar. Mix everything well. Melt 100 grams of butter, let it cool, and slowly fold it into the mixture. Finally, add the custard powder, semolina, and baking powder. Beat 5 egg whites until stiff and fold them in. Line a baking tray with baking paper and roll out the dough. If it is very sticky, add a second layer of paper and roll it out between the layers. Spread the cherries (fresh or thawed) on the dough and sprinkle the quark mixture on top. Finish with the crumble. Bake in the oven at 200°C for about 35 to 40 minutes.