Red Riding Hood cake on the tray recipe that is addictive

INGREDIENTS:

220 g margarine (or butter)

200 g sugar

2 tsp vanilla sugar

6 pcs. Eggs

400 g flour

1 pck. baking powder

80 ml milk

4 tablespoons cocoa

20 ml milk

2 glasses of pickled cherries

½ liter whipped cream

4 tablespoons cream stiffener

500 g low fat quark

3 tablespoons sugar

1 pck. vanilla sugar

½ liter sour cherry juice

2 pck. cake glaze (red)

100 ml whipped cream

Preparation:

Grease baking tray well, sprinkle with breadcrumbs. Set up baking frame. Put in a cold place.

Light dough: beat butter or margarine with sugar and vanilla sugar until fluffy, stir in eggs one by one. Mix flour and baking powder, stir in briefly with the milk.

Divide the dough, spread one half on the baking tray.

Dark dough: Mix nut nougat cream or cocoa into the second half of the dough, add milk, stir in, spread evenly on the light dough.

Top with the drained sour cherries. Set aside the juice for the icing.

Bake: 160°C convection oven, about 30-35 minutes. Let cool.

Whip cream with San-apart (cream stiffener) according to instructions. Mix quark with sugar and vanilla sugar, fold in cream. Spread evenly on the cake with a cake palette.

Make cake glaze with cherry juice, let cool slightly. Carefully spread on the quark topping. Refrigerate. Divide pieces with a cake divider or alternatively twine. Decorate with cream puffs and decorative chocolate.

Half the amount is enough for a 26 cm diameter springform pan.