Quark poppy seed cake with rhubarb cherries

Ingredients for 1 servings:

• 3 eggs, size M
• 110 g sugar
• 60 g butter, soft
• ½ lemon(s), the juice
• ½ tsp lemon zest
• 40 g semolina
• ½ pack of vanilla pudding powder
• ½ pack of baking powder
• 125 g poppy seeds, ground
• 375 g low-fat curd cheese
• 80 g cream
• 600 g peach(s), cut into wedges
• 3 cl rum

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

for a 25cm springform pan

Mix the well-drained peach slices with the rum and let it sit. Separate the eggs and set the egg whites aside. Beat the egg yolks and sugar with a hand mixer until fluffy. Add the softened butter in small pieces and mix. Stir in the lemon juice, lemon zest, semolina, pudding powder, baking powder, and poppy seeds. Then stir in the quark. Beat the egg whites and cream in separate bowls until stiff peaks form. Using a spatula, fold them thoroughly into the quark mixture. Pour the batter into a greased 25 cm springform pan and smooth it out. Spread the soaked peach slices on top of the batter. Bake in a preheated oven at 180°C (top/bottom heat) for about 1 hour on the middle rack. Do the skewer test. Let the cake cool on a wire rack.