Cherry cake with sour cream

Name: Cherry cake with sour cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g soft butter or margarine; 175 g + 2 level tablespoons of sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 125 g Flour; 2 coated Tsp Baking Powder; 3 TABLESPOONS Milk; 2 TABLESPOONS flaked almonds; 500 g Sweet cherries; 8 sheets red gelatine; 500 g Schmand; 100 ml Cherry nectar; 200 g Whipped cream; 1 package red unsweetened cake glaze; 1 TEASPOON ground pistachio kernels; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g soft butter or margarine
175 g + 2 level tablespoons of sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
125 g Flour
2 coated Tsp Baking Powder
3 TABLESPOONS Milk
2 TABLESPOONS flaked almonds
500 g Sweet cherries
8 sheets red gelatine
500 g Schmand
100 ml Cherry nectar
200 g Whipped cream
1 package red unsweetened cake glaze
1 TEASPOON ground pistachio kernels
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Cream fat, 100 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, alternating with the milk. Grease the fruit base form (bottom 24 cm Ø; top 27 cm Ø) and sprinkle with almond flakes. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
2
Take out of the oven, let it cool down a little and then turn out onto a cake rack. Let it cool down. Wash, clean and pit the cherries. Soak gelatine in cold water. Mix sour cream and 75 g sugar. Squeeze the gelatine, warm it up with cherry nectar and dissolve. Stir a little sour cream into the gelatine, then stir everything into the rest of the cream. Whip the cream until stiff and fold in. Spread the cream on the base and smooth it down. Spread the cherries on top, chill for about 3 hours. Mix the icing powder with 2 tablespoons of sugar.
3
Squeeze the gelatine, warm it up with cherry nectar and dissolve. Stir a little sour cream into the gelatine, then stir everything into the rest of the cream. Whip the cream until stiff and fold in. Spread the cream on the base and smooth it down. Spread the cherries on top, chill for about 3 hours. Mix the icing powder with 2 tablespoons of sugar. Gradually stir in 250 ml water. Heat while stirring, bring to the boil briefly. Let cool down briefly and spread on the fruit. Chill for 30 minutes. Sprinkle with pistachios and decorate with mint
4
Gradually stir in 250 ml water. Heat while stirring, bring to the boil briefly. Let cool down briefly and spread on the fruit. Chill for 30 minutes. Sprinkle with pistachios and decorate with mint
5
4 hours waiting time