Quark cream – cherry cake with egg liqueur

Ingredients for 1 servings:

• 30 g margarine (semi-skimmed)
• 70 g yogurt (1.5% fat)
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 135 g flour
• 15 g cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tbsp rum
• 100 g chocolate shavings
• 1 jar sour cherries (350 g drained weight)
• 2 tbsp, leveled cornstarch
• 6 sheets of white gelatin
• 500 g quark (cream quark, 0.2% fat)
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 3 drops flavoring (vanilla)
• 100 g cream
• 4 tbsp eggnog

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Preheat the oven to 180°C. Beat the margarine, yogurt, sugar, vanilla sugar, and eggs until fluffy. Mix the flour, cornstarch, baking powder, and baking soda, and gradually stir in. Set aside about 2 tablespoons of chocolate shavings, then stir the rest into the batter with the rum. Line a springform pan with baking paper, pour in the batter, smooth it out, and bake for about 35 minutes. Drain the sour cherries in a sieve, reserving the juice. Mix the cornstarch with 5 tablespoons of the juice until smooth. Bring 150 ml of sour cherry juice to a boil, add the cornstarch while stirring, and bring to a boil again. Mix in the drained cherries and let cool. Place a cake ring around the cooled cake, arrange the cherries on top, and let cool completely. Dissolve the gelatine according to the package instructions. Mix the cream cheese with the sugar, vanilla sugar, and baking flavoring. First, stir a little of the quark mixture into the dissolved gelatin, then stir the gelatin mixture into the quark. Refrigerate the mixture until it begins to set. Whip the cream until stiff, fold it into the quark, and spread it over the cherries. Use the handle of a wooden spoon to make circular grooves in the quark cream. Spoon the egg liqueur into the grooves. Refrigerate the cake until ready to serve. Remove the cake ring and sprinkle the remaining chocolate shavings on top.