Sour Cherry Quark Cake with Cinnamon Streusel

A juicy quark and sour cream cake with tart sour cherries and crisp cinnamon streusel. It tastes just as good warm as cold and is perfect with coffee in summer.

By yumbelo · 8 servings · 90 minutes

Ingredients

• 200 g wheat flour (type 405)
• 50 g sugar
• 1 TL baking powder
• 1 Prise salt
• 100 g cold butter
• 1 Stück egg (size M)
• 600 g sour cherries (fresh, pitted)
• 40 g sugar (for the cherries)
• 1 EL cornstarch
• 500 g quark (20% fat)
• 200 g sour cream
• 2 Stück eggs (size M)
• 100 g sugar
• 1 TL vanilla extract
• 2 EL cornstarch
• 1 Stück organic lemon (zest)
• 150 g wheat flour (type 405)
• 80 g sugar
• 90 g cold butter
• 1 TL cinnamon

Method

1. Preheat the oven to 180 °C top and bottom heat and grease a 26 cm springform pan or line it with baking paper.
2. For the base, mix flour, sugar, baking powder and salt, add the cold butter in small flakes and rub into crumbs with your fingers. Add the egg and knead everything into a smooth dough.
3. Press the dough into the pan, pulling up a small rim. Chill the base for about 10 minutes.
4. Rinse the sour cherries, drain well and mix with 40 g sugar and 1 tbsp cornstarch.
5. For the quark filling, stir quark, sour cream, eggs, 100 g sugar, vanilla extract, 2 tbsp cornstarch and the lemon zest in a bowl until smooth.
6. Spread the quark filling over the dough base and arrange the sour cherries evenly on top, pressing them in lightly.
7. For the streusel, mix flour, sugar and cinnamon, add the butter in pieces and rub with your fingers into coarse crumbs. Scatter the streusel over the cake.
8. Bake the cake for about 50 to 55 minutes, until the streusel is golden brown and the centre only slightly wobbles. Let it rest in the switched-off oven for 20 minutes, then let it cool completely and release it from the pan.