Classic German Quarkauflauf with Cherries

1.Preheat your oven to 350°F (175°C). Grease a 9x9 inch (23x23 cm) ceramic baking dish with 1 tablespoon of butter and coat evenly with breadcrumbs, tapping out any excess to ensure the pudding doesn't stick.

2.Drain the cherries in a fine-mesh sieve for at least 10 minutes; excess moisture from the jarred liquid will make the pudding soggy.

3.In a clean, grease-free bowl, whisk the 4 egg whites with a pinch of salt using an electric mixer on medium-high speed until stiff, glossy peaks form. Set aside.

4.In a separate large mixing bowl, cream the 1/2 cup softened butter and 1/2 cup sugar together for 3-4 minutes until the mixture is pale and fluffy.

5.Add the 4 egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and lemon zest.

6.Add the 2 cups of quark to the bowl and whisk on low speed until the mixture is smooth and no lumps remain.

7.Whisk together the 1/2 cup semolina and 2 tablespoons cornstarch, then fold them into the quark mixture using a spatula until just combined.

8.Gently fold the stiff egg whites into the batter in two additions using a large metal spoon or spatula. Use a figure-eight motion to keep the air in the whites; do not overmix or the souffle-like texture will collapse.

9.Spread half of the batter into the prepared baking dish. Scatter two-thirds of the drained cherries over the batter, then cover with the remaining batter. Top with the remaining cherries, pressing them slightly into the surface.

10.Bake on the middle rack for 45-50 minutes. The Quarkauflauf is done when the top is golden brown and the center feels set but has a very slight, jelly-like wobble when shaken.

11.Remove from the oven and let it rest for 10 minutes before serving. The pudding will deflate slightly as it cools, which is normal for this traditional dish.