Buttermilk-cherry cake

Name: Buttermilk-cherry cake
Cook time: 45 min
Total time: 45 min
Yield: 25
Ingredients: 2 Glasses (720 ml each) Cherries; 2 Eggs (size M); 1 package Vanillin sugar; 250 g Sugar; 375 ml Buttermilk; 1 package Orange-Back; 550 g Flour; 1 1/2 packs Baking Powder; 1 package Pudding powder "Vanilla Flavor"; 100 g chopped hazelnuts; 1 TABLESPOON Hazelnut flakes; 125 g Whipped cream; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 25

2 Glasses (720 ml each) Cherries
2 Eggs (size M)
1 package Vanillin sugar
250 g Sugar
375 ml Buttermilk
1 package Orange-Back
550 g Flour
1 1/2 packs Baking Powder
1 package Pudding powder "Vanilla Flavor"
100 g chopped hazelnuts
1 TABLESPOON Hazelnut flakes
125 g Whipped cream
1 TABLESPOON Icing sugar
baking paper

Directions

1
Drain the cherries well on a sieve. Whisk eggs, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Add buttermilk and orange baking and stir in.
2
Mix flour, baking powder and pudding powder, sieve onto the buttermilk-sugar mass and stir in. Fold chopped nuts and cherries into the dough, place on a greased pan of the oven (32 x 39 cm) lined with baking paper, smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime, roast the nut flakes in a pan without fat. Take the cake out of the oven, sprinkle evenly with the cream and let it cool down.
4
Before serving, dust with icing sugar and sprinkle with the nut flakes.