- Cooking at the table
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Free delivery from CHF 80.-
01. February 2016
Drain the sour cherries in a sieve and allow to drain well; the juice can be used for something else if desired (see recipe tip).
Melt the butter in a small pan.
Pre-heat the fan oven to 180 degrees. Grease a heart-shaped tin or a springform 24 cm in diameter and dust with flour. Chill.
In a bowl stir the eggs with the quark and the icing sugar. Stir the still warm melted butter into the egg-quark cream without delay.
Mix the almonds, flour, cornflour and baking powder and fold into the quark mass. Then fold in the cherries and fill the prepared tin with the mass.
Mix the flaked almonds, sugar, cinnamon and butter with your fingers and distribute over the cake.
Bake the cake in the oven at 180 degrees on the middle rung for approximately 40 minutes. Allow to cool and then sprinkle with icing sugar as desired.
You can use the cherry juice remaining after draining the sour cherries to colour a cake glaze, for an aperitif or punch. It is also suitable for rounding off a strong, rather acidy, red wine sauce.
364 kcals, 1522 kJoules, 8g protein, 19g fat, 39g carbohydrate
Annemarie Wildeisen's KOCHEN