INGREDIENTS:<\/p>\n\n\n\n
220 g margarine (or butter)<\/p>\n\n\n\n
200 g sugar<\/p>\n\n\n\n
2 tsp vanilla sugar<\/p>\n\n\n\n
6 pcs. Eggs<\/p>\n\n\n\n
400 g flour<\/p>\n\n\n\n
1 pck. baking powder<\/p>\n\n\n\n
80 ml milk<\/p>\n\n\n\n
4 tablespoons cocoa<\/p>\n\n\n\n
20 ml milk<\/p>\n\n\n\n
2 glasses of pickled cherries<\/p>\n\n\n\n
\u00bd liter whipped cream<\/p>\n\n\n\n
4 tablespoons cream stiffener<\/p>\n\n\n\n
500 g low fat quark<\/p>\n\n\n\n
3 tablespoons sugar<\/p>\n\n\n\n
1 pck. vanilla sugar<\/p>\n\n\n\n
\u00bd liter sour cherry juice<\/p>\n\n\n\n
2 pck. cake glaze (red)<\/p>\n\n\n\n
100 ml whipped cream<\/p>\n\n\n\n
Preparation:<\/p>\n\n\n\n
Grease baking tray well, sprinkle with breadcrumbs. Set up baking frame. Put in a cold place.<\/p>\n\n\n\n
Light dough: beat butter or margarine with sugar and vanilla sugar until fluffy, stir in eggs one by one. Mix flour and baking powder, stir in briefly with the milk.<\/p>\n\n\n\n
Divide the dough, spread one half on the baking tray.<\/p>\n\n\n\n
Dark dough: Mix nut nougat cream or cocoa into the second half of the dough, add milk, stir in, spread evenly on the light dough.<\/p>\n\n\n\n
Top with the drained sour cherries. Set aside the juice for the icing.<\/p>\n\n\n\n
Bake: 160\u00b0C convection oven, about 30-35 minutes. Let cool.<\/p>\n\n\n\n
Whip cream with San-apart (cream stiffener) according to instructions. Mix quark with sugar and vanilla sugar, fold in cream. Spread evenly on the cake with a cake palette.<\/p>\n\n\n\n
Make cake glaze with cherry juice, let cool slightly. Carefully spread on the quark topping. Refrigerate. Divide pieces with a cake divider or alternatively twine. Decorate with cream puffs and decorative chocolate.<\/p>\n\n\n\n
Half the amount is enough for a 26 cm diameter springform pan.<\/p>\n","protected":false},"excerpt":{"rendered":"
INGREDIENTS: 220 g margarine (or butter) 200 g sugar 2 tsp vanilla sugar 6 pcs. Eggs 400 g flour 1 pck. baking powder 80 ml milk 4 tablespoons cocoa 20 ml milk 2 glasses of pickled cherries \u00bd liter whipped cream 4 tablespoons cream stiffener 500 g low fat quark 3 tablespoons sugar 1 pck. […]<\/p>\n","protected":false},"author":1,"featured_media":1579,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\n