Cherry cake with sour cream icing

Name: Cherry cake with sour cream icing
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g + some flour; 200 g + some cold butter; 100 g + 100 g sugar; 7-10 Tbsp Salt; 5 Eggs (Gr. M); 3-4 Tbsp icy cold water; 1 glass (720 ml) Sour cherries; 250 g Schmand; 200 g Whipped cream; 2 TABLESPOONS Cornstarch; baking paper; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g + some flour
200 g + some cold butter
100 g + 100 g sugar
7-10 Tbsp Salt
5 Eggs (Gr. M)
3-4 Tbsp icy cold water
1 glass (720 ml) Sour cherries
250 g Schmand
200 g Whipped cream
2 TABLESPOONS Cornstarch
baking paper
7-10 Tbsp Cling film

Directions

1
Knead 300 g flour, 200 g butter in pieces, 100 g sugar, 1 pinch of salt, 1 egg and ice-cold water until smooth. Wrap short pastry in foil and put it in a cool place for about 30 minutes.
2
Drain the cherries and let them drain well. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a springform pan (approx. 28 cm Ø). Approx. 2⁄3 Roll out short pastry round in the size of the springform pan and press it onto the bottom of the springform pan.
3
Roll out the rest of the dough to a strip about 3 cm wide and press it evenly into the tin as a rim.
4
Spread the cherries on the floor. Mix sour cream, cream, 4 eggs, 100 g sugar and starch. Spread on the cherries. Bake in a hot oven for about 1 hour until golden brown. Take out of the oven and let cool a little on a cake rack.
5
Remove from the mould and allow to cool completely.