The Content Of The Article:
- Ingredients for the recipe (for 1 Springform ca. 26 cm)
- Sour cherries: enjoyment guaranteed
Ingredients for the recipe (for 1 Springform ca. 26 cm)
For the dough:
- Butter and flour for the mold
- 250 g flour
- 80 g of sugar
- 1 tbsp vanilla sugar
- 1 pinch of salt
- 125 g soft butter
- 1 egg
- Flour to work
- Pulses for blind baking
- 500 g sour cherries
- 2 untreated limes
- 1 vanilla bar
- 250 g of creme fraiche
- 250 g quark
- 100 g of sour cream
- 2 tablespoons cornstarch
- 4 eggs
- 150 g of sugar
- 2 tbsp breadcrumbs
1. For the dough, grease the springform with butter and sprinkle with flour. Make a shortcrust pastry with flour, sugar, vanilla sugar, salt, butter and egg. Form the dough into a ball, wrap in cling film and refrigerate for about 30 minutes.
2. Preheat the oven to 200 degrees Celsius (top and bottom heat). Roll out shortcrust pastry thinly on the floured work surface. Line the mold with it, forming a 2 to 3 centimeter high edge. Pierce the dough with a fork several times, cover with baking paper and legumes and bake in the oven for 10 to 15 minutes. Then remove and remove legumes and baking paper.
3. For the toppings, wash the sour cherries, stone and drain. Collect the juice and use it elsewhere. Wash limes hot and pat dry. Rub the skin thinly and squeeze out the juice.
4. Slit the vanilla stick lengthways, scrape the mark out. Stir crème fraiche with quark, sour cream, lime grime and juice, starch, vanilla seeds, eggs and sugar until smooth. Sprinkle bread crumbs on the cake bottom. Spread quark mixture on top and spread the sour cherries evenly on top.
5. Bake the cake in the oven in about 40 minutes until golden brown. If it tans too fast, cover it early with aluminum foil. Allow to cool on a wire rack before serving.
Sour cherries: enjoyment guaranteed
Harvest time for sour cherries is from late June to mid-August
For small gardens or the narrow strip on the edge of an orchard, sour cherries are ideal. Varieties such as 'Ludwigs Frühhe' grow much weaker than sweet cherries, but even a tree provides enough fruit for fresh consumption and a few jars of jam. With the harvest you should be patient until the stems are easily detached from the branch and the fruits have evenly colored out all around. Every day, the aroma and sugar content of sour cherries increase a little. On the other hand, if you pick too early, the pulp is still firmly attached to the kernel and the stones are very tedious. In addition, then unnecessarily much juice is lost.