Cherry cake with sour cream

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 50 g Dark chocolate
  • 100 g soft butter/margarine
  • 75 g + 100 g sugar
  • 1 package Vanillin sugar
  • 2 Eggs (Gr. M)
  • 100 g Flour
  • 1 coated Tsp Baking Powder
  • 3 TSP cocoa, 4 tablespoons milk
  • 1 glass (370 ml) Cherries
  • 1 tablespoon (15 g) Cornstarch
  • 10 sheets white gelatine
  • 600 g clotted cream
  • 7-10 Tbsp grated rind and juice
  • 7-10 Tbsp of 1 untreated lemon
  • 300 g Whipped cream
  • 7-10 Tbsp slice of lemon and
  • 7-10 Tbsp Melissa

Directions

  1. 1

    Roughly chop the chocolate. Cream fat, 75 g sugar and vanillin sugar. Stir in the eggs one by one. Mix flour, baking powder and cocoa. Stir in with milk. Stir in chocolate. Spread into a greased springform pan (26 cm Ø). Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 20 minutes. Cooling down

  2. 2

    Drain the cherries, collect the juice. Mix starch and 3 tablespoons of juice. Boil up the rest of the juice. Stir in starch, bring to the boil. Fold in cherries, cool down

  3. 3

    Soak the gelatine in cold water. Mix sour cream, lemon peel and juice and 100 g sugar. Squeeze the gelatine, dissolve. Stir in 3 tbsp sour cream. Then stir the gelatine into the remaining sour cream. Chill until it begins to gel

  4. 4

    Whip the whipped cream until stiff. Fold into the sour cream. Place the rim of the mould around the base. Spread cream on top. Add the compote as a blob and fold it in with a fork. Chill for 4-5 hours. Decorate if necessary.

Nutrition Facts

KCAL
310 kcal
CARBS
25 g
FATS
20 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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