John Myers
Ingredients for 1 servings:
- 100 g cake (cake leftovers)
- 200 g cream
- 500 g low-fat curd cheese
- 50 g sugar or equivalent amount of sugar alternatives
- 1 jar sour cherries
- 1 pack of Sahnefest or 2 tsp San-apart
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
For an 18 cm springform pan, makes approx. 12 pieces
A quick alternative to cake pops etc. for using up leftover cake. Mix the quark with the sugar. Whip the cream with Sahnefest until stiff and fold this into the quark mixture. Place an 18 cm springform pan on the desired surface for the cake. Crumble the cake with your hands or rub the cake scraps together and press the crumbs into the springform pan to form a cake base. My cake scraps were rather moist. If your cake is too dry to stick together, you can simply melt a little butter or squeeze some cherry juice from the drained cherries, mix it into the crumbs and press it on. If you used butter, you must wait until the base has cooled before continuing. Drain the cherries. Spread about half of the cream and quark mixture over the base and smooth it out fairly evenly. Distribute all but a few of the cherries over the mixture. Spread the remaining cream and quark mixture on top and smooth it as evenly as possible. Arrange the remaining cherries on top, as you wish. Refrigerate the cake for 3 hours. Carefully cut along the edges of the springform pan with a knife to loosen the cake. Remove the springform pan and serve. Of course, you don’t have to use chocolate cake or cherries. This can be varied according to your taste. For an 18 cm springform pan, this yields approximately 12 slices.
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