Cherry Quark Bundt Cake

Preheat the oven to 150 °C (fan). Grease a Bundt pan well and dust it with breadcrumbs.

Cut the chocolate into small cubes; wash, pit and drain the cherries well.

Separate the eggs and beat the egg whites until stiff peaks form.

Cream the soft butter with the sugar, vanilla sugar, kirsch and lemon flavoring.

Gradually beat in the egg yolks, then stir in the low-fat quark until smooth.

In a bowl, mix the flour, baking powder, ground almonds and ground hazelnuts; add the chocolate cubes and cherries.

Quickly stir the dry ingredients together with the cherries and chocolate into the quark-butter mixture until just a homogeneous batter forms.

Gently fold the egg whites in 2–3 portions.

Pour the batter into the prepared Bundt pan and smooth the surface.

Bake in the preheated oven for about 60 minutes.

Remove the Bundt cake from the oven, let it cool briefly in the pan, then turn it out onto a cooling rack and let it cool completely.

Dust with powdered sugar before serving.