Cherry cream cake

Name: Cherry cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 13
Ingredients: 1 kg Cherries; 2 TABLESPOONS Lemon juice; 250 g Butter; 250 g + 4 tablespoons sugar; 1 pinch Salt; 1 package Vanillin sugar; 6 Eggs (size M); 300 g Flour; 1 TEASPOON Baking Powder; 4-6 Tbsp Milk; 125 g Schmand; 75 g Hazelnut flakes; 7-10 Tbsp Fat and flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 13

1 kg Cherries
2 TABLESPOONS Lemon juice
250 g Butter
250 g + 4 tablespoons sugar
1 pinch Salt
1 package Vanillin sugar
6 Eggs (size M)
300 g Flour
1 TEASPOON Baking Powder
4-6 Tbsp Milk
125 g Schmand
75 g Hazelnut flakes
7-10 Tbsp Fat and flour

Directions

1
Wash, clean and stone the cherries. Sprinkle with lemon juice. Cream butter and 250 g sugar. Add salt and vanillin sugar. Stir in 4 eggs bit by bit.
2
Mix flour and baking powder. Alternately stir in the milk briefly. Spread the dough on a greased baking tray dusted with flour. Spread cherries on top. Mix 2 eggs, 4 tablespoons sugar and sour cream. Dribble evenly over the cherries. Sprinkle with hazelnut leaves and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Then let it cool down. Cut the cake in half crosswise from the wide sides.
3
Mix 2 eggs, 4 tablespoons sugar and sour cream. Dribble evenly over the cherries. Sprinkle with hazelnut leaves and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Then let it cool down. Cut the cake in half crosswise from the wide sides. Cut each cake half into 6-7 long cake pieces