Urmelis cheese cream cake with cherries

Ingredients for 1 servings:

• 100 g flour
• 25 g almond pudding powder
• 2 tsp baking powder
• 125 g butter
• 100 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 2 large eggs
• 75 ml egg liqueur
• 1 jar morello cherries
• 350 ml cherry juice from the jar
• 1 packet of vanilla pudding powder
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 1 tbsp cherry brandy
• 250 g cream
• 2 large eggs
• 500 g low-fat curd cheese
• 175 g powdered sugar
• 1 packet of vanilla sugar
• 4 tbsp milk
• 20 ml lemon juice
• 15 g gelatin, ground
• 2 tbsp milk, for the gelatin
• Fat and flour for the mold
• e.g. whipped cream for decoration

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 25 minutes

Simple, fruity and creamy

Line the bottom of a 26cm springform pan with baking paper, then grease and flour. In a bowl, mix the flour, pudding powder, and baking powder. In a sufficiently large bowl, cream the butter with sugar, vanilla sugar, and salt until creamy. Beat in the eggs, one at a time. Quickly stir in the flour mixture alternately with the egg liqueur, then pour in the batter and smooth it down. Bake at 180°C for about 25 minutes on the middle rack. Remove the cake from the pan, remove the paper, and let it cool slightly on a wire rack. Place the base on a cake plate, place a tall cake ring around it, and lightly oil it. Meanwhile, drain the cherries, reserving the juice and reserving 16 cherries for the decoration. Make a pudding from the pudding powder, juice, and cherry brandy according to the package instructions, then remove from the heat and immediately fold in the cherries. Spread the mixture over the base and refrigerate briefly. For the cheesecake, separate the eggs and beat the egg whites until stiff, then chill. Whip the cream until stiff and chill. Whisk the quark with the egg yolks, powdered sugar, vanilla sugar, milk, and lemon juice until creamy. Prepare the gelatin according to the package instructions, then warm it briefly with the milk in the microwave. Add 2 tablespoons of the cheese mixture to the gelatin, then stir everything into the remaining mixture with a mixer. Fold in the egg whites first, then the cream. Spread everything over the cherries and smooth it down. Refrigerate overnight, preferably at least 4 hours. Remove the cake ring and decorate with the cream and the remaining cherries.