Description
Saftiger Kirschkuchen mit luftigem Teig, zarter Quarkschicht und saftigen Kirschen. Goldbraun gebacken, verführt er mit feiner Süße, samtiger Textur und fruchtigem Aroma – unwiderstehlich frisch und herrlich locker.
Ingredients
Scale
- 250 g Zucker
- 500 g Mehl
- 3 Eier
- 220 ml Milch
- 220 ml Öl
- 1 Packung Backpulver
- 300 g Speisequark
- 1 Ei
- Puderzucker nach Bedarf
- Süßkirschen
Instructions
- Preheat your oven to 190°C (374°F) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the eggs (3) and sugar (250 g). Using a hand mixer or stand mixer, beat the mixture on high speed until it becomes light, pale, and fluffy. This step helps to incorporate air and ensure a tender crumb.
- Gradually add the milk (220 ml) and oil (220 ml) to the egg-sugar mixture. Pour in a little at a time, mixing well after each addition to ensure a smooth batter.
- In a separate bowl, mix the flour (500 g) with the baking powder (1 pack). Gradually sift this dry mixture into the wet ingredients, gently folding or mixing on low speed just until a smooth, lump-free batter forms. Do not overmix to avoid a dense cake.
- Pour the prepared batter evenly onto the lined baking sheet and use a spatula to smooth the surface.
- Wash and pit the sweet cherries. Distribute the cherries evenly over the entire surface of the batter, pressing them in slightly so they are partially embedded.
- In another bowl, combine the speisequark (300 g) with 1 egg. Mix until smooth. Taste the mixture and, if desired, add powdered sugar to sweeten it to your liking. Stir well to incorporate.
- Using a spoon, drop small dollops or mounds of the quark mixture evenly between the cherries on the cake batter. These will create creamy pockets in the finished cake.
- Place the baking sheet in the preheated oven and bake at 190°C (374°F) for about 25 minutes, or until the cake is golden brown and a toothpick inserted into the sponge part comes out clean.
- Remove the cake from the oven and allow it to cool on the baking sheet. Once cooled, slice into squares and serve. Optionally, you can dust the top with additional powdered sugar before serving.
Notes
You can use either fresh or jarred (well-drained) sweet cherries for this recipe. For an extra touch of flavor, consider adding a hint of vanilla extract to the batter or a sprinkle of cinnamon over the cherries. This cake is best enjoyed fresh but can be stored in an airtight container for up to two days. Serve with a cup of coffee or tea for a delightful treat.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 15-25g
- Saturated Fat: 8-12g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
