Ingredients for about 12 pieces:
For the yeast dough:
50 g butter
250 g flour
1 packet of dry yeast
75 g sugar
1 egg (M)
150 ml milk
Also:
50 g ground almonds, flaked
50 g hail sugar
250 g frozen cherries
For the curd glaze:
2 eggs (M)
50 g powdered sugar
250 g low-fat quark
2 packets vanilla sugar
2 tablespoons vanilla pudding powder (25 g)
2 tablespoons flaked almonds
A little powdered sugar
A springform pan (ø 24 cm)
Preparation:
1. Melt butter and let it cool down.
2. Mix flour with yeast and sugar in a bowl. Add butter, egg and milk. Mix everything with the dough hook of the hand mixer to a smooth dough. Cover dough with flour and let rise in a warm place for about 40 minutes.
3. Separate the eggs. Beat egg whites until stiff, add powdered sugar. Mix quark with egg yolks, vanilla sugar and pudding powder. Fold in beaten egg whites.
4. Knead the dough briefly. Line the bottom of a springform pan with baking paper. Pour dough with floured hand to form a base in the pan, forming a rim.
5. Mix almonds with hail sugar. Sprinkle on the dough except for about 2 tablespoons. Mix the cherries with the remaining mixture and spread on the base. Put the curd mixture on top and sprinkle with flaked almonds. Bake in preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for approx. 30 - 35 minutes. Allow to cool and then place in the refrigerator to cool thoroughly.
6. Remove the cake from the pan, place on a plate and serve dusted with powdered sugar.
Preparation time approx. 1 hour (plus waiting time)
Nutritional values per piece approx.:
Calories: 273
joules: 1145
Protein: 9 g
Fat: 9.7 g
(FoodCentrale by ddp images)
