Ingredients |
|
| For the dough: | |
| 300 g | Flour |
| 1 TL | Backing powder |
| 1 prize | Himalaya Salt |
| 150 g | Erythritol+Stevia |
| 100 g | Butter |
| 1 | Egg |
| For the filling: | |
| 75 g | Erythritol+Stevia |
| 3 | Eggs |
| 8 g | Vanilla Sweet |
| 1 | Lemon (untreated) |
| 500 g | Lowfat quark |
| 2 tbsp. | Semolina |
| 1 glass | Cherries |
How it's done:
Make a crumbly dough from all the ingredients for the dough. Put 2/3 of the dough into a greased jumping mold and spread to the bottom and edge. Drain the sour cherries and place on the dough.
For the filling rub the peel of the untreated lemon and mix it with the other ingredients. Pour the filling over the cherries so that the whole cake is well covered.
Spread the remaining dough into crumbs over the cake. Bake the cake at 200° in the preheated oven for about 45 minutes.
