- 125 grams softened butter
- 3 egg yolks
- 5 egg whites
- 1 pinch salt
- 125 grams Pastry flour
- 225 grams sugar
- 34 centiliters Cherry brandy
- 350 grams Cherries (jarred)
- 6 sheets white gelatin
- 2 packets vanilla pudding mix
- 600 milliliters milk
- 400 grams Quark
- 1 teaspoon grated Lemon peel
- 1 packet Vanilla sugar
Combine half of the butter with 3 egg yolks, the salt, flour, 60 grams (approximately 1/3 cup) of sugar and 2-3 tablespoons of water. Knead well. Wrap the dough in foil and refrigerate for 30 minutes.
Grease the bottom of the springform pan with a little butter. Roll out the dough between 2 sheets of parchment paper. Line the bottom of the pan with the dough and pierce with a fork several times. Bake in a preheated oven (200°C (approximately 400°F)) for about 12 minutes. Let cool and sprinkle with cherry brandy.
Drain the cherries. Soak the gelatine in cold water. Mix the pudding powder with 100 ml (approximately 1/2 cup) of milk. Boil the remaining milk with 125 grams (approximately 2/3 cup) of sugar. Stir in the pudding mixture. Boil and remove from the heat. Cool slightly. Stir in the drained gelatine and dissolve.
Combine the quark, the remaining butter and the lemon zest. Fold into the pudding.
Beat the egg whites with the vanilla sugar until stiff. Sprinkle in the sugar. Whisk the egg white mixture into the cheese cream.
Distribute the cherries on the crust around the springform ring. Pour on the cream and smooth. Refrigerate overnight.
Just before serving, turn on the broiler.
Mix the egg yolk with the milk and apply to the cake. Broil briefly until golden brown, watching closely.