Cherry cake with crumbles

COOK TIME
60 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Line a springform pan (26 cm Ø) and a baking tray at the bottom with baking paper. Knead flour, 150 g sugar, butter, vanillin sugar and 1 pinch of salt to a crumble dough. Press half of the dough onto the bottom of the ring-shaped pan, spread the other half as large crumbles on the baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes. Take out of the oven, remove the cake base from the pan and let it cool down.

2. 2

   Melt 80 g chocolate coating over a warm water bath. Chop 70 g chocolate coating. Spread the cake base with the liquid chocolate and chill. Wash, halve and stone the cherries. Mix yoghurt, 100 g sugar and 50 g chopped chocolate. Whip the cream with the whisks of the hand mixer until stiff. Soak gelatine in cold water, squeeze gelatine, dissolve carefully. Stir in 2-3 tablespoons of cream, then stir everything into the rest of the cream. Fold in the cream and 300 g halved cherries. Stretch the cake ring around the cake base, pour the mixture onto the base, smooth it down and place in the refrigerator for about 2 hours.

3. 3

   Heat the jam in a pot and pass through a fine sieve. Add 100 g of halved cherries. Mix crumbles with 20 g chopped chocolate. Take the cake out of the fridge, spread the crumble and the remaining cherries on top. Cut into pieces and serve.

Nutrition Facts

KCAL
440 kcal

CARBS
35 g

FATS
30 g

PROTEINS
7 g