Cherry cream cake

Name: Cherry cream cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 50 g Walnut kernels; 100 g Butter; 125 g Sugar; 2 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 5 TABLESPOONS Milk; 250 g Whipped cream; 250 g Schmand; 1 glass (360 g) Cherry Groats; 7-10 Tbsp Cinnamon sugar; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

50 g Walnut kernels
100 g Butter
125 g Sugar
2 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
5 TABLESPOONS Milk
250 g Whipped cream
250 g Schmand
1 glass (360 g) Cherry Groats
7-10 Tbsp Cinnamon sugar
7-10 Tbsp Fat and flour

Directions

1
Chop walnuts for the floor. Whisk butter and 75 g sugar with the whisk of the hand mixer until white and creamy. Stir in eggs. Mix flour, walnuts, except for a little bit for sprinkling, and baking powder. Alternately stir in with the milk
2
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Take out of the oven, carefully loosen the springform ring and put the cake in a cool place
3
Whip the cream until stiff, pouring in 50 g sugar. Mix sour cream and cream. Lift cooled cake from the bottom of the mould. Place a cake ring around the base and spread the sour cream on top. Chill the cake for at least 3 hours or overnight
4
Spread the porridge on the cake. Chill for about 5 minutes. Sprinkle with remaining walnuts and dust with cinnamon sugar
5
waiting time approx. 3 hours