This tart combines a crumbly chocolate base with a creamy quark filling and cherries. The pieces of chocolate dough on top give it its recognisable look and an extra chocolate flavour.
Black Forest quark crumble cake with cherries
Black Forest quark crumble cake with cherries
Method
01
Make the dough
Put the flour, cocoa powder, sugar and salt in a bowl.
Add the egg and cold butter and knead everything into a smooth dough.
Shape into a ball, wrap in cling film and leave to rest in the fridge for about 30 minutes.
02
Prepare the tin
Preheat the oven to 180 °C, conventional (top and bottom heat).
Grease a loaf tin of about 30 × 11 cm.
Drain the cherries well.
03
Line the tin
Roll out about three-quarters of the dough on a lightly floured work surface.
Line the base and sides of the loaf tin with the dough and press down well.
04
Make the quark filling
Mix the quark with the eggs, sugar, cornflour and vanilla sugar until smooth.
05
Fill the cake
Spread the cherries over the dough base.
Pour the quark filling over the top and smooth the surface.
06
Make the crumble topping
Break the remaining dough into small pieces and scatter them loosely over the quark filling.
07
Bake the cake
Bake the cake for about 60 minutes in the preheated oven.
Leave to cool completely before removing the cake from the tin and slicing.
Tips & notes
Leave the cake to cool completely for the neatest slices. Use sour cherries for a fresh contrast with the creamy quark filling. Towards the end of the baking time, check that the top isn't getting too dark. Keep the tart covered in the fridge for a maximum of 3 days.
Contains:
Gluten
Eggs
Milk
| Calories | 250 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 35 g |
| Fat | 8 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
