cherry cake

Name: cherry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 glass (720 ml/ tare weight: 460 g) Sour cherries; 250 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 5 Eggs (size M); 375 g Flour; 1 package Baking Powder; 6 TABLESPOONS Milk; 1 TABLESPOON Cocoa; 2 TABLESPOONS Coconut Flakes; 2 TABLESPOONS Icing sugar for dusting; 200 g Whipped cream; 12 Chocolate dessert decoration sheets to decorate; 7-10 Tbsp possibly lemon balm; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1 glass (720 ml/ tare weight: 460 g) Sour cherries
250 g Butter or margarine
200 g Sugar
1 pinch Salt
5 Eggs (size M)
375 g Flour
1 package Baking Powder
6 TABLESPOONS Milk
1 TABLESPOON Cocoa
2 TABLESPOONS Coconut Flakes
2 TABLESPOONS Icing sugar for dusting
200 g Whipped cream
12 Chocolate dessert decoration sheets to decorate
7-10 Tbsp possibly lemon balm
baking paper

Directions

1
Drain the cherries. Cream fat, sugar and salt. Add eggs bit by bit. Mix flour and baking powder. Stir into the dough with the milk. Halve the dough. Stir the cocoa under one half and the coconut flakes under the other half.
2
First put the dark dough into a springform pan (24 cm Ø) lined with baking paper and smooth it down. Spread light-coloured dough on top. Use a fork to pull spirally through the dough. Put cherries on the cake and bake in the preheated oven (electric range: 175 °C/ gas: level 3) for one hour.
3
Cover up if necessary. Let it cool down a little, remove from the mould and let it cool down completely on a cake rack. Dust the cake with icing sugar and cut into twelve cake pieces. Whip the cream until stiff and fill into a piping bag with star-shaped spout.
4
Spray a tuff on each piece of cake. Place a decorative sheet on each one. Decorate as desired with lemon balm leaves. Makes twelve pieces.