Cherry cake with cornflakes crust

Name: Cherry cake with cornflakes crust
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 7-10 Tbsp Grease; 1 kg (à 720 ml) fresh or 2 glasses of cherries; 1 (250 g) Cup of whipped cream; 1 (175 g) cup + 3/4 cup sugar; 7-10 Tbsp salt, 4 eggs (Gr. M); 2 (350 g) beaker flour; 1 package Baking Powder; 175 g butter, 3 tablespoons of milk; 4 1/2 (150 g) Becher Cornflakes; 7-10 Tbsp Icing sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

7-10 Tbsp Grease
1 kg (à 720 ml) fresh or 2 glasses of cherries
1 (250 g) Cup of whipped cream
1 (175 g) cup + 3/4 cup sugar
7-10 Tbsp salt, 4 eggs (Gr. M)
2 (350 g) beaker flour
1 package Baking Powder
175 g butter, 3 tablespoons of milk
4 1/2 (150 g) Becher Cornflakes
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Washing, stalking and pitting cherries
2
Whip the cream until semi-stiff, adding 1 cup (see below) of sugar and 1 pinch of salt. Stir in eggs one by one. Mix flour and baking powder, stir in briefly. Spread on the fat pan. Spread cherries on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 12 minutes
3
In the meantime, briefly bring butter, milk and 3/4 cup of sugar to the boil. Mix in the cornflakes and let it cool down a bit. Spread on the cake. Continue baking at the same temperature for about 12 minutes. Cool down. Dust with icing sugar