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Print this Recipe    Kaesetorte

Kuchen with Sour Cherries (Vanilla Cake)
German "Kaesetorte mit Sauerkirschen"

1 small glass sour cherries, 180 g cherries OR equivalent amount
canned/ fresh pears, apples, gooseberries, etc.
75 g margarine or butter
125 g sugar
2 small egg yolks
1 pack vanilla sugar (sugar with real vanilla added, approx 10 g, this
amount lightly flavors 500g flour)
pinch salt
1/2 lemon's worth grated lemon peel
500g lowfat cottage cheese
100 g coarse flour
1/2 tsp baking powder
2 small egg whites
margarine and bread crumbs for the pan

Drain cherries, dry on paper towels.

In a mixing bowl, beat margarine/butter to a froth, add sugar egg
yolks and spices. Beat for 3 minutes. Combine coarse flour and
baking powder dry. Add this and cottage cheese. Stir in cherries
by hand. Beat egg whites until stiff, carefully add to mixture.
Grease pan, coat with breadcrumbs, pour dough into pan. Bake for
60-70 minutes at 175 degrees Celsius (350 F).

This recipe serves 3-4.

Some of these ingredients will have to be approximated outside of
Germany. US-style cottage cheese will have to be passed through a
sieve to finely break up the curds. The coarse flour is like
semolina, corn meal or grits in graininess, but made of wheat.
(Perhaps corn meal can be substituted?)

Baking recipes are not fully portable internationally due to
differences in the flour - gluten content, specifically. Julia
Child, in "Julia Child & Company" on puff pastry: "Substitute a
mixture of 3 parts all-purpose flour and 1 part cake flour for
flour with a low gluten content, like French flour." This most
likely applies to German flour as well.

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