- 125 g butter
- 250 g sugar
- 3 eggs
- 150 g Küchenmeister Durum Wheat Semolina
- 1 heaped tsp. baking powder
- 1 P. vanilla sauce powder (to cook)
- 2.20 lb low fat quark
- 1 jar sour cherries
- 25 g chopped almonds
Cream together the butter and sugar. Separate the eggs and add the egg yolks one at a time, mixing with each addition. Mix together the semolina, baking powder and vanilla sauce powder. Stir the dry ingredients, as well as the quark, into the first mixture.
Line the bottom of a springform pan (26cm Ø) with parchment paper and grease the sides.
Pour the mixture into the pan and spread evenly.
Drain the cherries of excess liquid (at best one hour before) and evenly distribute on top of the quark mixture. Sprinkle with the chopped almonds.
Bake for 90-100 minutes in a preheated oven at 150°C convection.
Allow the cake to cool fully in the form. Finished!