Chai-cherry cake

Zackary Austin
very easy
3 2
75 mins
75 mins


Servings: 16
  • 1 glass (720 ml) Sour cherries
  • 125 g Butter or margarine
  • 100 g Sugar
  • 3 packages Vanillin sugar
  • 3 Eggs (size M)
  • 175 g Flour
  • 1/2 package Baking Powder
  • 50 g crushed almonds
  • 7 TABLESPOONS Chai syrup
  • 1 glass (370 ml) Sour cherries
  • 75 g white chocolate aldehyde
  • 250 g Whipped cream
  • 1 package Cream stabiliser
  • 7-10 Tbsp Fat and flour


  1. 1

    Drain a large glass of cherries and leave to drain well. Cream fat, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and almonds and stir in alternately with 5 tbsp. chai syrup.

  2. 2

    Stir in the cherries and fill into a greased springform pan (26 cm Ø) dusted with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.

  3. 3

    Remove and let it cool down on a cake rack.

  4. 4

    Drain a small glass of cherries and let them drain very well. Finely chop the chocolate. Mix the cherries and 2 tbsp. chai syrup with a blender. Stir in the chocolate.

  5. 5

    Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar and cream firming agent. Carefully remove the cake from the tin and place it on a plate. Spread the cream on top. Spread cherry puree on top and swirl a little with a fork.

Nutrition Facts

290 kcal
32 g
16 g
4 g