Mary Miso - Recipes for every day - Cookbooks
Cake base:
1 egg yolk
100g cranberries, chopped
100g butter
200g white flour
30g icing sugar
2 table spoons water
400g quark
300g cream cheese
100g poppy seeds
zest and juice of ½ orange
zest and juice of ½ lemon
3 egg yolks
30g semolina
50g icing sugar
4 egg whites
100g icing sugar
400g frozen cherries
Grease a 26cm diameter springform pan and coat the bottom with baking paper.
For the cake base mix all ingredients well. Wrap it in cling-film and let it rest in the fridge for 30 minutes.
Preheat oven to 170°C.
On a floured work surface roll out the pastry and place it on the bottom of the springform. Put into the fridge.
Mix quark, cream cheese, poppy seeds, juice and zest of orange and lemon, egg yolks, semolina and 50g icing sugar. Whip egg whites with 100g icing sugar until stiff and fold into the quark mixture. Spread on the cake base and place cherries across.
Bake 60 minutes.
