John Myers
Quark Cake with Semolina and Cherries
The perfect quark cake with semolina and cherries recipe with a picture and simple step-by-step instructions.
- For the crumble batter:
- 150 g Flour
- 80 g Sugar white
- 1 pinch Salt
- 1 packet Vanilla sugar
- 100 g Cold butter
- For the filling:
- 500 g Lowfat quark
- 150 g Sour cream
- 3 Free range eggs
- 100 g Sugar white
- 2 teaspoon Lemon juice
- 60 g Soft wheat semolina
- 1 packet Finesse lemon zest
- For covering:
- 1 glass Morello cherries
- 1 packet Red cake topping
- Put the cold butter, flour, pinch of salt, sugar and vanilla sugar in a bowl and make sprinkles by hand. Put the crumble in the prepared springform pan and press lightly.
- Pour the morello cherries into a sieve and collect the juice.
- Beat the quark in a mixing bowl with the sour cream, sugar, vanilla sugar, lemon juice, lemon zest, eggs and soft wheat semolina until creamy. Now pour the quark mixture over the crumble batter.
- Place the cake in the (fan-assisted) oven preheated to 150 degrees and bake for about 65-70 minutes. When the baking time is over, take it out of the oven, let it cool down in the tin for 15 minutes, remove the springform pan and let it cool down.
- Make the icing from the cherry juice according to the instructions. Spread the morello cherries on the quark cake, pour the icing over it and refrigerate overnight.
Facebook Comments