White pull-apart cake with cherry compote

Ingredients for 12 servings:

• 200 g flour
• 100 g butter or margarine, soft
• 50 g sugar
• 1 egg(s)
• 1 pinch of salt
• 1 tsp baking powder
• Fat for the mold
• 150 g butter or margarine
• 500 g low-fat curd cheese
• 300 g yogurt
• 150 g sugar
• 3 eggs
• 40 g starch flour
• some vanilla extract
• 1 pinch of salt
• 5 tbsp cherry jam or red fruit compote

Instructions

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

For the dough, put all the ingredients in a bowl and mix with a hand mixer until crumbly. Press 2/3 of the crumble mixture onto the bottom of a 26 cm springform pan lined with baking paper and greased on the sides, prick several times with a fork, and refrigerate until ready to use. For the topping, melt the butter. Put all the other ingredients except the jam in a bowl and mix with a hand mixer until smooth. Finally, briefly stir in the butter. Pour the topping into the pan and smooth it down. Spread the jam in dollops over the filling and sprinkle the remaining dough evenly over the top as crumbles. Bake the cake in a preheated oven at 180°C (top and bottom heat) for approx. 50 to 60 minutes. Then turn off the oven and let the cake cool in the oven, ideally overnight.