200g butter or margarine,
200g of sugar,
1 packet of vanilla sugar,
1 pinch of salt,
6 eggs,
225g of flour,
2 tbsp cocoa powder,
2 teaspoons of baking soda,
2 glasses of sour cherries ☕️
For the quark mass:
8 sheets of white gelatin,
750g quark,
150g of sugar,
3-4 tablespoons of lemon juice,
500g whipped cream ☕️
For the casting:
6 sheets of red gelatin,
500ml cherry juice,
50g sugar ☕️
For the dough, cream the butter with a hand mixer. Gradually stir in sugar, vanilla sugar and salt. Among further beat the eggs individually add. Mix the flour, cocoa powder and baking powder, stir in and stir in portions. Spread the dough on a baking tray covered with baking paper. Drain the cherries well, catch the juice and measure 500ml for the casting. Distribute the cherries on the dough. Bake in preheated oven at 180 degrees for about 30 minutes. Allow to cool and place a baking frame around the cake. Soak the quark mixture gelatine according to instructions. Mix quark with sugar and lemon juice. Whip the cream. Express the gelatine and dissolve. First add some of the quark mixture to the gelatine, stir well, then add everything to the quark mixture. Fold in cream. Spread the mixture on the cake and smooth it out. Refrigerate. For the casting, soak gelatine according to instructions, dissolve with a little cherry juice, add the sugar under the remaining cherry juice and chill. Once the juice starts to gel, spread on the quark mixture and let it solidify. Refrigerate. Carefully loosen and remove the baking frame with a knife
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