Ingredients

360 g flour
120 g sugar
240 g butter / margarine
½ tbsp cocoa powder
120 g butter / margarine
150 g sugar 1 packet
vanilla sugar
4 eggs
500 g quark (low-fat quark)
1 packet pudding powder, vanilla
4 tbsp semolina
50 g chocolate sprinkles
1 pinch(s) salt
250 g cherry(s)

preparation

Knead the flour, sugar, butter and cocoa powder into crumbles. Grease a 26 cm springform pan and sprinkle with flour. Put half of the crumbles into the pan and press firmly into the base.

Wash 250 g cherries, drain and pit.

Mix butter, sugar, vanilla sugar and salt until creamy. Separate the eggs. Stir the egg yolks into the fat and sugar mixture. Stir the quark, pudding powder and semolina into the egg yolk mixture.

Beat the egg whites until stiff. Fold the egg whites, cherries and half of the chocolate sprinkles into the quark mixture. Spread over the crumble base. Spread the remaining chocolate sprinkles on top.

Bake at 175°C for about 1 hour. Cover the cake halfway through if necessary. Allow the cake to cool in the springform pan after baking.