Cherry Cream Cake
- For the dough
- 500 grams Pastry flour
- 250 grams softened butter
- 175 grams sugar
- 5 eggs
- 3 teaspoons Baking powder
- 1 pinch salt
- 100 grams grated Dark chocolate
- 3 tablespoons dark Cocoa
- 250 milliliters milk
For the batter: Beat butter, salt and sugar until fluffy. Add eggs and beat until white and creamy. Combine flour, baking powder, cocoa and chocolate and fold into egg mixture. Gradually add milk. Pour batter into a greased springform pan and bake in an oven preheated to 160°C (approximately 325°F) for 60 minutes.
Remove and let cool on a wire rack.
For the filling: Beat cream, stabilizer and vanilla sugar until very stiff. Fold in quark. Slice cake horizontally. Put cherries with juice in a saucepan.
Whisk together cornstarch with some cold juice. Stir into cherries and bring to a boil. Cover lower layer of cake with cherries, let cool, then top with filling and remaining cake. Spread jam onto cake and sprinkle with chocolate. Chill, slice and serve.