INGREDIENTS
For the dough:
275 g flour
150 g sugar
1 packet vanilla sugar
Salt
175 g butter, soft or margarine
1 egg yolk (size
For the cream:
4 m.-sized egg(s)
75 g butter, soft or margarine
150 g sugar
1 pack vanilla sugar
500 g low-fat quark
125 g whipping cream
1 pack pudding powder, vanilla, for cooking
lemon peel, grated (from 1 /2 lemon)
1 glass of cherry(s) (sweet/sour cherries) (720ml) OR:
500 g cherry(s), fresh
PREPARATION
Drain the cherries or wash, stem and stone fresh cherries. Line the bottom of a springform pan (26cm) with baking paper and grease the edge.
For the dough, first mix 275g flour, 150g sugar, 1 vanilla sugar, 1 pinch of salt, 175g butter/margarine and 1 egg yolk with a hand mixer (dough hook), then use floured hands to make crumbles.
Spread about two thirds of the sprinkles on the bottom of the springform pan and press down. Spread the cherries on top, leaving a 2cm wide edge all around.
For the curd mixture, separate 2 eggs. Mix 75g butter/margarine with 150g sugar and 1 vanilla sugar until creamy. Gradually stir in the 2 egg yolks and the 2 eggs.
Add the quark, the liquid cream, the pudding powder and the lemon peel and stir in as well.
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