Quark cake without flour

Ingredients for 1 servings:

• 50 g butter, room temperature
• 75 g sugar
• 3 m.-sized eggs
• 500 g quark
• 200 g sour cream
• 50 g cornstarch
• 150 ml milk
• 1 m.-sized lemon(s), untreated
• 300 g sour cherries, pitted, from the jar
• 3 m.-large nectarine(s)
• 200 ml cherry juice
• 50 ml Amaretto
• 1 pack of cake glaze, red
• 1 pinch(s) pepper, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

a fresh summer cake with a fruit topping

Wash the lemon, grate the zest, and juice the lemon. Cream the softened butter with the sugar and eggs until creamy. Dissolve the cornstarch in the milk and whisk it with the quark and sour cream. Stir the mixture, lemon zest, and lemon juice into the butter and egg mixture. Pour the batter into a greased 22 cm springform pan. Place the pan in a water bath filled with hot water and place it on the middle shelf of the oven. Bake at 140 °C (top/bottom heat) for 70-75 minutes (use a skewer to test if it’s cooked). Remove the cake from the oven and let it cool slightly. For the topping, peel the nectarines, cut them into boats, and layer them on the cake with the drained cherries according to your own ideas or taste. Put the cake glaze powder and a pinch of pepper in a saucepan, mix with the cherry juice and liqueur, and prepare the cake glaze according to the package instructions. Spread this evenly over the fruit. The quark cake is now ready to serve and can be eaten while still warm.