John Myers
Contents
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Ingredients
For the ground
- 400 g Flour
- 200 g Butter
- 100 g Sugar
- Grated zest of half a lemon
- 1 pinch Salt
- 2 Eggs
For the filling
- 2 Vanilla pods (pulp only)
- 750 g Quark
- 100 g Sugar
- Grated zest of half a lemon
- 1 Heaped tablespoons Food starch
- 80 g Grated chocolate
- 150 g Cherries fresh
For the sprinkles
- 240 g Flour
- 140 g Sugar
- 140 g Butter
- 2 Pinches Cinnamon powder
Instructions
- For the base: knead all ingredients quickly to form a dough. Wrap in cling film and leave for at least 1 hour. let rest in the refrigerator. Grease the springform pan (26 cm). Halve and stone the cherries. Put aside.
- For the crumble: Put all the necessary ingredients in a bowl and knead and also set aside. Now knead the shortcrust pastry on some baking paper to form a flat circle in the greased springform pan and press it into place and press one edge up. Preheat the oven to 175 degrees,
- For the filling: stir together quark, pulp of the 2 vanilla pods, lemon zest, cornstarch and sugar. Add the grated chocolate and the fresh cherries to the quark mixture and stir. Pour the mixture into the mold, smooth it out. Now rub the crumble dough between your fingers and cover the mixture with it. Bake on top and bottom heat for about 45-60 minutes. Let the cake cool and refrigerate until ready to serve.
Nutrition
Serving: 100gCalories: 307kcalCarbohydrates: 38.9gProtein: 7.6gFat: 13.3g
