Cherry cake with sour cream (fresh cherries)

Name: Cherry cake with sour cream (fresh cherries)
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 100 g Butter or margarine; 250 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; 50 g Dark chocolate; 14 sheets white gelatine; 500 g Sour cherries; 150-200 ml cherry juice or nectar; 600 g ripened cream; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 300 g Whipped cream; 1 Lemon slice and balm for decoration; Baking paper and grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

100 g Butter or margarine
250 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
50 g Dark chocolate
14 sheets white gelatine
500 g Sour cherries
150-200 ml cherry juice or nectar
600 g ripened cream
7-10 Tbsp grated peel and juice of 1 untreated lemon
300 g Whipped cream
1 Lemon slice and balm for decoration
Baking paper and grease

Directions

1
Cream soft fat, 75 g sugar, 1 packet vanilla sugar, salt and eggs with the whisks of the hand mixer. Mix flour, baking powder and cocoa, stir in. Stir in milk. Roughly chop the chocolate and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, grease the rim. Spread the dough into it.
2
Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 20 minutes. Let cool down on a cake rack. In the meantime soak the gelatine in cold water. Clean the cherries, remove stones and collect the juice. Boil the cherries with 100 g sugar in 200 ml juice. Pour into a bowl and dissolve 7 well squeezed leaves of gelatine. Chill until the mixture begins to gel. Mix sour cream, lemon peel and juice, residual sugar and vanillin sugar. Squeeze out the rest of 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.
3
Chill until the mixture begins to gel. Mix sour cream, lemon peel and juice, residual sugar and vanillin sugar. Squeeze out the rest of 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. As soon as the sour cream mixture begins to gel, fold in the stiff cream. Place the cake ring around the base. Spread the cream on the base until smooth. Spread the stewed cherries as a blob and fold them into the cream with a fork (like a marble cake). Leave to set in the fridge for 2-3 hours. Decorate with 1 slice of lemon and lemon balm as desired
4
As soon as the sour cream mixture begins to gel, fold in the stiff cream. Place the cake ring around the base. Spread the cream on the base until smooth. Spread the stewed cherries as a blob and fold them into the cream with a fork (like a marble cake). Leave to set in the fridge for 2-3 hours. Decorate with 1 slice of lemon and lemon balm as desired