Ingredients:
20 g Cocoa powder
1 pinch of salt
50 g icing sugar
120 g Butter
4 Owner (Gr. M)
140 g flour
1 glass (750 ml) cherries
1 packet of sauce powder (for cooking)
1 kg quark (40% fat)
120 g cornstarch
120 g sugar
1 vanilla pod
220 g dark chocolate coating
100 g whipped cream
20 g Coconut fat
Flour for the work surface
Dried peas
Directions:
Grease a springform pan (26 cm Ø). Separate 1 egg. For the shortcrust pastry, mix the flour, cocoa, salt and icing sugar. Add the egg yolk and butter in pieces and knead into a smooth dough. Roll out on a floured surface, place in the pan and chill.
Drain the cherries and collect the juice. Mix 4 tablespoons of cherry juice with the sauce powder, bring the remaining juice to the boil, stir in the sauce powder and fold in the cherries. Leave to cool.
Cover the dough with baking paper, place the peas on top and bake in the preheated oven. Remove the peas and paper and let the dough cool.
Scrape out the vanilla pod. Mix the quark, eggs, starch, sugar and vanilla pulp, put half of it on the dough base, dollop the compote on top and add the remaining mixture.
Bake in a water bath in the oven for about 50 minutes. Allow to cool. Melt the chocolate coating, cream and coconut oil and spread over the cake.
Cool cake, cut into pieces and serve.
