Urmelis cherry gingerbread cake with cinnamon quark topping

Ingredients for 1 servings:

• 125 g flour
• 2 tsp baking powder
• 1 pack of flavoring (Christmas flavor)
• 1 tsp, heaped gingerbread spice
• 3 pinches of cinnamon
• 125 g butter
• 100 g sugar
• 25 g brown sugar
• 1 packet of vanilla sugar
• 5 drops of vanilla flavor
• 1 pinch of salt
• 75 ml cream
• 1 dashes lemon juice
• 2 large eggs
• 500 g morello cherries from the jar
• 3 tbsp cherry juice from the jar
• 4 tbsp wine (cherry wine) or red wine
• 1 dashes lemon juice
• 1 tbsp cherry brandy
• 1 tsp cinnamon
• 1 tsp. clove powder
• 3 g gelatin powder
• 2 tbsp water, cold
• 400 ml milk
• 1 pack vanilla pudding powder, bourbon vanilla
• 75 g sugar
• n. B. cinnamon to taste
• 150 g quark
• 1 pack of Gelatinefix
• 45 g powdered sugar
• 200 g cream
• 1 packet of vanilla sugar
• 1 dashes lemon juice
• ½ tsp cinnamon
• n. B. decoration, e.g. pearls or glitter
• Cocoa or cinnamon for sprinkling
• Fat and flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 25 minutes

fine Christmas cherry cake on gingerbread sponge with cinnamon and quark topping

Preheat the oven to 175°C (top/bottom heat). Grease and flour a 26cm springform pan. Drain the cherries, reserving the juice. Mix the flour with the baking powder and spices. In a sufficiently large bowl, cream the butter with the sugar, vanilla sugar, flavoring, and salt until creamy. Add the eggs one at a time, then quickly mix in the flour, alternating with the cream and lemon juice. Pour the batter into the springform pan and smooth the surface. Bake on the middle rack for about 25 minutes. Remove from the pan and let cool, then turn out onto a cake plate so that the underside is now facing up and place a cake ring or the springform pan rim around it. Place the cherries in a saucepan with the cherry juice, cherry wine, kirsch, lemon juice, cinnamon, and clove powder. Heat gently for about 5 minutes, do not boil, then remove from the heat. Let the gelatin powder swell in the cold water. Meanwhile, make a pudding from the milk, pudding powder, and sugar according to the instructions. Remove from the heat and pour into a bowl, then stir in the gelatin. Fold in the cherries, but do not add all of the liquid—just about 4-5 tablespoons. Season to taste with a little cinnamon. Spread the mixture on the base, smooth it out, and chill for about 20 minutes. For the second topping, mix the quark with the gelatin fix, then whip the cream with vanilla sugar, lemon juice, and cinnamon until stiff and fold in. Spread over the first topping and chill again. Before serving, remove the cake ring, decorate with pastry decorations, and sprinkle with cinnamon or cocoa, if desired. If you don’t want to use alcohol, just use the cherry juice from the glass.