Cherry Cornflakes Cake

Name: Cherry Cornflakes Cake
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 1 kg Cherries; 1 (250 g) Cup of whipped cream; 1 3/4 (425 g) Cup of sugar; 2 (400 g) beaker flour; 1 package Baking Powder; 4 Eggs (size M); 180 g Butter; 3 TABLESPOONS Milk; 4 1/2 (150 g) Becher Cornflakes; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

1 kg Cherries
1 (250 g) Cup of whipped cream
1 3/4 (425 g) Cup of sugar
2 (400 g) beaker flour
1 package Baking Powder
4 Eggs (size M)
180 g Butter
3 TABLESPOONS Milk
4 1/2 (150 g) Becher Cornflakes
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Wash the cherries, drain well, clean and stone them. Put the cream in a mixing bowl. Wash the cups and dry well. Whip the cream with the whisks of the hand mixer until semi-stiff. Add 1 cup (250 g) of sugar and continue beating the cream briefly.
2
Mix flour and baking powder, first the flour, then the eggs one after the other. Grease the fat pan of the oven (32 x 39 cm) well. Put the mixture on top and smooth it down, spread the cherries on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the second rack from below for about 12 minutes. In the meantime, bring butter, 3/4 cup (175 g) sugar and milk to the boil. Mix in the cornflakes, set aside and let cool briefly. Spread the cornflakes mixture over the cake and bake in the oven at the same temperature for another 12 minutes. Let it cool down on a cake rack. Serve dusted with icing sugar.
3
In the meantime, bring butter, 3/4 cup (175 g) sugar and milk to the boil. Mix in the cornflakes, set aside and let cool briefly. Spread the cornflakes mixture over the cake and bake in the oven at the same temperature for another 12 minutes. Let it cool down on a cake rack. Serve dusted with icing sugar. Whipped cream tastes good with it