Quark cream cherry cake with coconut flavor
A recipe for a delicious quark cream cake with cherries and coconut flavor.
ingredients
(For a 28 cm springform)
For the dough:
- 100 g of butter
- 50 g of raw cane sugar
- 1 pinch of salt
- 1 egg
- 250 g spelled wholemeal flour
- ½ pck of baking soda
For covering:
- 1 glass of sour cherries (350 g drained weight)
- 4 eggs
- 100 g of sugar
- 60 g cornstarch
- ½ pck of baking soda
- 120 g of grated coconut
- 300 g of lean quark
- 200 g cream
- planed almonds to sprinkle
preparation
- Drain the cherries well.
- Beat the soft butter with sugar, 1 pinch of salt and egg until creamy. Mix flour and baking powder, add everything to a dough and lay out the greased Springform. Press a small edge and prick the ground with a fork.
- Preheat the oven to 190 degrees top / bottom heat.
- For the topping, beat the eggs and sugar until the sugar has dissolved. Mix the starch, baking powder and grated coconut and stir in the egg-sugar mixture. Then add the quark and mix everything to a fairly thin mass. Finally, beat the cream with some icing sugar and lift it carefully under the mass.
- Apply a thin layer of the base paste to the top of the dough, spread the well-drained cherries evenly over it, spread the rest of the toppings and smooth over.
- Finally, sprinkle with the planed almonds and push the mold into the preheated oven.
- The baking time is 50 to 55 minutes in a preheated oven. About 10 minutes before the end of the baking time, cover the surface with baking paper.
- After cooling, you may dust the cake with icing sugar.
Tips:
If you want, you can omit the almonds and sprinkle the cooled cake with chocolate sprinkles after baking.
The cherries can also be replaced by raspberries, blueberries, mandarins, oranges, apple or pear slices, etc.
