Crispy Curd Cake with Sour Cherries

A simple but delicious cake recipe:

Crush the wholemeal cookies with the cutting rod of the hand mixer, knead together with the butter. Spread evenly on the bottom of a cake springform pan (24 cm diameter). Beat the cream cheese with the egg yolks, the juice of one lemon, the sugar, the whipped cream and the vanilla pudding powder until creamy. Whip the egg whites with a pinch of salt until stiff peaks form, then carefully fold into the cheese mixture. Fold in the drained sour cherries. For the topping, melt the butter, melt the sugar in it, but do not let it brown. Add the whipped cream, let it bubble up briefly. Add the sunflower seeds. Allow the mixture to cool. Then pour the cheese filling on the cake base, smooth it out. Spread the mixture with the sunflower seeds on top. Bake the cake on the middle rack in a 170 °C oven for about an hour. Remove from the cake ring with a pointed kitchen knife, but cool in the closed mold.

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