Cherry cake with sour cream

Name: Cherry cake with sour cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Butter or margarine; 175 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 100 g Flour; 1 coated Tsp Baking Powder; 3 deleted Tsp Baking Cocoa; 4 TABLESPOONS Milk; 1/2 (50 g) Dark chocolate bar; 1 glass (370 ml; drained weight 185 g) Cherries; 15 g Cornstarch; 8 sheets Gelatine; 4 (150 g each) Cup of sour cream; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 11/2 (200 g each) Cup of whipped cream; 1 Lemon slice and balm for decoration; Baking paper and grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Butter or margarine
175 g Sugar
2 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
100 g Flour
1 coated Tsp Baking Powder
3 deleted Tsp Baking Cocoa
4 TABLESPOONS Milk
1/2 (50 g) Dark chocolate bar
1 glass (370 ml; drained weight 185 g) Cherries
15 g Cornstarch
8 sheets Gelatine
4 (150 g each) Cup of sour cream
7-10 Tbsp juice and grated zest of 1 untreated lemon
11/2 (200 g each) Cup of whipped cream
1 Lemon slice and balm for decoration
Baking paper and grease

Directions

1
Mix the fat, 75 g sugar, 1 packet of vanillin sugar and salt with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in. Add cocoa and milk and mix. Roughly chop the chocolate and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper and grease the rim. Fill in the dough and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Let it cool down on a cake rack. Drain the cherries and collect the juice. Mix starch and 2 tablespoons of juice. Bring the rest of the juice to the boil, remove from the heat, stir in the mixed starch and bring to the boil again. Fold in the cherries and let it cool down for about 45 minutes. In the meantime soak gelatine in cold water. Mix sour cream, lemon juice and zest, remaining sugar and vanillin sugar. Squeeze the gelatine and dissolve at low heat. Stir into the sour cream mixture. Leave to gel in the refrigerator for approx. 30 minutes. Whip the cream until stiff. When the sour cream mixture begins to gel, fold in the cream.
3
In the meantime soak gelatine in cold water. Mix sour cream, lemon juice and zest, remaining sugar and vanillin sugar. Squeeze the gelatine and dissolve at low heat. Stir into the sour cream mixture. Leave to gel in the refrigerator for approx. 30 minutes. Whip the cream until stiff. When the sour cream mixture begins to gel, fold in the cream. Place a cake ring around the base. Spread the cream on the cake base and smooth it down. Spread cherry compote as a blob on top and fold into the cream with a fork. Leave to set in the fridge for 2-3 hours. If necessary, decorate with a slice of lemon and lemon balm. Makes 16 pieces
4
Place a cake ring around the base. Spread the cream on the cake base and smooth it down. Spread cherry compote as a blob on top and fold into the cream with a fork. Leave to set in the fridge for 2-3 hours. If necessary, decorate with a slice of lemon and lemon balm. Makes 16 pieces