Prep and cook time: 35 min, chilling time approx.: 30 min, baking time approx.: 50 min, difficulty: easy

Ingredients for 1 springform tin; approx. 20 cm diameter:

For the dough:

• 200 g plain flour
• 60 g sugar
• 1 pinch salt
• 120 g butter
• 1 egg
• 40 g ground almonds

For the topping:

• 300 g cherries, tinned, pitted, drained
• 2 cl almond liqueur
• 500 g low fat quark
• 400 g sour cream, at least 20% fat content
• 130 g sugar
• 2 tbsp vanilla sugar
• 1 tsp vanilla extract
• 25 g cornflour
• 5 tbsp melted butter
• 2 eggs
• 1 tsp lemon zest, grated
• 1 tbsp lemon juice


Marinate the cherries with the liqueur in a bowl for approx. 30 minutes. For the dough, heap the flour on the work surface. Mix in the sugar and salt and make a well in the middle. Chop the cold butter into small pieces and spread them around the flour, then break the egg into the middle. Chop all the ingredients with a knife to form crumbs and knead into a dough (adding a little more flour if necessary). Form the dough into a ball, wrap in clingfilm and chill for 30 minutes. Roll out the dough. Butter and flour the springform tin and place the dough in the tin, forming a rim. Sprinkle the almonds on the base. Heat the oven to 190°C (180°C in a fan oven), 375°F, gas 5. For the topping, drain the quark and mix with the sour cream, sugar, vanilla sugar, vanilla extract, cornflour, butter, eggs, lemon zest and juice with a pinch of salt until smooth. Pour the mixture unto the dough base and bake for approx. 10 minutes. Spread the cherries over the cake and bake for another 40 minutes approx. until done.