Cherry cake with sour cream icing
very easy
90 mins
90 mins
Ingredients
- 750 ml Milk
- 400 g Flour
- 1 package Dry yeast
- 1 pinch Salt
- 150 g + 2 tablespoons sugar
- 75 g soft butter
- 1 package Pudding powder "Vanilla Flavor"
- 2 (720 ml each) Glasses of cherries
- 2 Eggs (size M)
- 500 g Schmand
- 2 packages Vanillin sugar
- 2 TABLESPOONS Icing sugar
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- 7-10 Tbsp Grease
Directions
- 1
Warm 250 ml milk lukewarm. Mix flour and yeast in a bowl. Add salt, 75 g sugar and butter. Add milk and knead with the dough hooks of the hand mixer to a smooth, soft dough. Dust with flour, cover and leave to rise in a warm place for about 1 hour
- 2
Mix pudding powder and 2 tablespoons of sugar, stir with 50 ml milk until smooth. Bring 450 ml milk to the boil. Remove from heat, stir in the pudding powder. Bring to the boil again while stirring and simmer for about 1 minute. Pour the pudding into a bowl and cover directly on the surface with foil. Drain the cherries well on a sieve
- 3
Grease the fat pan of the oven (32 x 39 cm). Knead the dough once again briefly. Put it into the fat pan and press it to a flat bottom with floured hands, while lifting the rim a little bit. Stir the pudding once more. Pour onto the dough and spread. Spread the cherries on top
- 4
Separate the eggs for the glaze. Mix sour cream, 75 g sugar, vanillin sugar and egg yolks. Beat the egg whites until stiff and fold into the sour cream. Pour the icing on the cherries and spread a little
- 5
Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 40-45 minutes. Remove from the oven and let cool down. Dust with icing sugar. Whipped cream tastes good with it
- 6
waiting time approx. 3 hours
Nutrition Facts
220 kcal
30 g
10 g
4 g
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