Cherry cake

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
3 3
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 12
  • 2 kg Sour cherries
  • 300 g + 2 tablespoons sugar
  • 1 Cinnamon stick
  • 7-10 Tbsp thinly peeled rind of 1/2 untreated lemon
  • 300 g Flour
  • 1 egg (size M)
  • 175 g Butter
  • 1 pinch Salt
  • 2 packages Pudding powder "Vanilla Flavor" ( for cooking
  • 2-3 TABLESPOONS Breadcrumbs
  • 500 g Whipped cream
  • 2 packages Vanillin sugar
  • 1 package Cream stabiliser
  • 7-10 Tbsp Cherries
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Dried peas
  • baking paper

Directions

  1. 1

    Wash the cherries, drain well, remove the stalks and pit. Mix the cherries, 200 g sugar, cinnamon stick and lemon peel in a large pot and leave to stand for about 10 minutes. Bring the cherries to the boil while stirring occasionally and let them simmer for about 1 minute. Pour the cherries onto a sieve and collect the juice. Remove cinnamon and lemon peel. Let everything cool down

  2. 2

    Knead the flour, 100 g sugar, egg, butter in small pieces and salt in a mixing bowl first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes

  3. 3

    Grease a springform pan, dust with flour and remove the edge of the pan. Roll out almost half of the dough thinly on the bottom of the mould. Cut off any excess dough. Put the rim back around the base. Roll out the remaining dough on a floured work surface to form an oblong rectangle and cut into two strips 5-6 cm wide and 39-40 cm long. Roll up the strips and press them as a border on the edge of the mould and the base. Prick the bottom of the pastry several times with a fork and line the mould with baking paper. Pour in dried peas. Pre-bake the base in a preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes

  4. 4

    Measure 650 ml cherry juice. Bring 500 ml juice to the boil in a saucepan. Mix 150 ml juice, pudding powder and 2 tbsp. sugar. Remove hot cherry juice from the heat, stir in pudding powder and place back on the hot stove. Bring to the boil and simmer for about 1 minute, stirring continuously. Remove the pot from the heat, fold in the cherries. Let the compote cool down for about 10 minutes

  5. 5

    Remove the dried peas and baking paper from the tin. Sprinkle the base with breadcrumbs. Put the compote into the mould and spread. Put back into the hot oven and bake for another 10 minutes at the same temperature. Turn down the oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) and bake in approx. 20 minutes.

  6. 6

    Let the cake cool down in the mould on a cake rack. After 20-30 minutes, carefully remove from the edge of the tin with a knife. Whip the cream and vanilla sugar until stiff, then pour in the cream thickener. Put the cream into a piping bag with a large perforated spout (approx. 13 mm Ø). Lift the cake onto a cake plate and squirt it onto the cherries with thick round cream patches. Keep cold until serving. Decorate with cherries as desired

  7. 7

    waiting time approx. 3 3/4 hours

Nutrition Facts

KCAL
410 kcal
CARBS
52 g
FATS
20 g
PROTEINS
4 g