Quick Cherry Cake with Butter and Almond Crumble

• Wash and stone the cherries. Weight after stone removal should be 1000 g (amount for 1 sheet).
• Mix the quark, milk, egg, oil, sugar and vanilla sugar in a bowl. Mix the flour and baking powder. Then first sift half of it into the quark mixture and stir it vigorously with the paddle of the hand mixer. Then sift in the rest and continue working with the dough hook. Knead the dough (similar to a yeast dough) until it turns smoothly away from the bowl wall.
• Preheat the oven to 180 °. Grease the baking sheet.

Streusel:

• Put all ingredients in a bowl. Cut the butter into large cubes beforehand. Process everything into crumble with the hand mixer hook. If the crumbles are not crumbly yet, lightly dust a little flour over it and briefly stir the mixture with the paddle.

Completion:

• Spread the dough on the baking tray with floured hands, press it flat and sprinkle lightly with sugar. Spread the drained cherries evenly on top and sprinkle them with a little sugar. Then pour the streusel over everything and slide the tray into the oven on the middle rack.
• Baking time is - depending on the oven - approx. 30 minutes. The cake is ready when the edges are golden brown and the crumbles have also taken on some color. Possibly lift the cake a little with a knife. When the underside is also golden brown, take it out of the oven immediately. ...... let it cool down (or not ..... 😉 and let it taste ........... Bon appetit.

Annotation:

• Quark oil dough is a great alternative to yeast dough (for everyone who has a little respect for the use of yeast). It goes well with many types of fish and goes very quickly.
• If cherries from the jar are used, then do not add sugar to the dough or the cherries.
• The above quantity refers to 1 sheet.