Cherry cake with crème fraîche

Name: Cherry cake with crème fraîche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 8 TABLESPOONS Coconut flake; 1 glass (720 ml) Sour cherries; 200 g soft butter/margarine; 150 g Sugar; 1/2 Bottle Rum Flavour; 1 pinch Salt; 4 Eggs (size M); 325 g + 1 tablespoon of flour; 2 coated Tsp Baking Powder; 150 g + 150 g Crème fraîche; 3-4 Tbsp Coconut Chips; 250 g creamy milk yoghurt; 1 package Vanillin sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
8 TABLESPOONS Coconut flake
1 glass (720 ml) Sour cherries
200 g soft butter/margarine
150 g Sugar
1/2 Bottle Rum Flavour
1 pinch Salt
4 Eggs (size M)
325 g + 1 tablespoon of flour
2 coated Tsp Baking Powder
150 g + 150 g Crème fraîche
3-4 Tbsp Coconut Chips
250 g creamy milk yoghurt
1 package Vanillin sugar

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with approx. 4 tbsp. coconut flakes. Drain the cherries. Cream fat, sugar, rum flavouring and salt with the whisk of the hand mixer. Stir in eggs one after the other. Mix 325 g flour and baking powder and add 150 g crème fraîche in alternating portions. Dust the cherries with 1 tbsp. flour and fold in
2
Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes. Let them cool down
3
Roast 3-4 tablespoons of grated coconut and chips in a pan without fat and let it cool down. Briefly mix 150 g crème fraîche, yoghurt and vanillin sugar and spread on the cake. Sprinkle grated coconut and chips on top