cherry cake with cream topping

Name: cherry cake with cream topping
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 glass (720 ml) Cherries (for diabetics); 100 g soft butter; 80 g + 30 g diabetic sweetness; 2 eggs , 200 g flour (Gr. M); 1 coated Tsp Baking Powder; 400 ml milk, 1 tablespoon cocoa; 2 sheets white gelatine; 1 package unsweetened pudding powder "vanilla"; 7-10 Tbsp (to boil; for 1/2 l milk); 150 g Light cream oder stichfeste saure Sahne (15%); 25 g Diabetic chocolate; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 glass (720 ml) Cherries (for diabetics)
100 g soft butter
80 g + 30 g diabetic sweetness
2 eggs , 200 g flour (Gr. M)
1 coated Tsp Baking Powder
400 ml milk, 1 tablespoon cocoa
2 sheets white gelatine
1 package unsweetened pudding powder "vanilla"
7-10 Tbsp (to boil; for 1/2 l milk)
150 g Light cream oder stichfeste saure Sahne (15%)
25 g Diabetic chocolate
baking paper

Directions

1
Line the bottom of a springform pan (24 cm Ø) with baking paper. Drain the cherries, put 16 aside. Cream butter and 80 g sweetness. Stir in eggs one by one. Mix flour and baking powder, stir in alternately with 2 tbsp. milk. Spread half the dough into the form
2
Mix the rest of the dough, 2 tablespoons of milk and cocoa. Spread into the mould. Spread the cherries on top. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 40 minutes. Cool down
3
Soak the gelatine in cold water. Mix 8 tablespoons of milk, pudding powder and 30 g of sweetener. Boil up the rest of the milk. Stir in pudding powder, bring to the boil. Squeeze the gelatine and dissolve in the pudding. Cool down. Stir in crème légère
4
Spread about 3/4 of the cream on the cake. Chill for at least 3 hours. Melt the chocolate in a hot water bath. Decorate cake with chocolate, rest of cream and cherries