Cherry cake with crème fraîche

Name: Cherry cake with crème fraîche
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 1 glass (720 ml) Sour cherries; 2 (150 g each) Becher Crème fraîche; 65 g Butter; 1 (150 g) Cup of sugar; 1 package Vanillin sugar; 1 1/2 (150 g) beaker flour; 1/2 package Baking Powder; 7-10 Tbsp grated rind of; 1/2 untreated lemon; 2 Eggs (Gr. M); 50-75 g flaked almonds; 7-10 Tbsp Crème fraîche, cherries,; 7-10 Tbsp Lemon peel and balm; 7-10 Tbsp for ornament

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
1 glass (720 ml) Sour cherries
2 (150 g each) Becher Crème fraîche
65 g Butter
1 (150 g) Cup of sugar
1 package Vanillin sugar
1 1/2 (150 g) beaker flour
1/2 package Baking Powder
7-10 Tbsp grated rind of
1/2 untreated lemon
2 Eggs (Gr. M)
50-75 g flaked almonds
7-10 Tbsp Crème fraîche, cherries,
7-10 Tbsp Lemon peel and balm
7-10 Tbsp for ornament

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Drain the cherries. For the glaze put 1 cup of crème fraiche in a pot. Wash and dry the crème fraîche cup. Measure all ingredients with the cup indication with this cup. Add butter, 1/2 cup (75 g) sugar and vanillin sugar to the crème fraiche in the pot. Heat over low heat while stirring until the mixture is smooth. Let cool down
2
For the dough, mix flour, baking powder, the rest of the sugar and lemon zest in a mixing bowl. Stir in eggs and 1 cup of crème fraîche and spread into the mould. Spread cherries on top. Pre-bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 12 minutes
3
Spread the cream-fraîche icing on top and sprinkle with almonds. Bake at the same temperature for another 20 minutes. Let it cool down. Decorate if necessary