Cherry crow with sand casting

Name: Cherry crow with sand casting
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 750 g Octavia cherries; 500 g Schmand; 4 Eggs (size M); 7-10 Tbsp grated zest of 1 organic lemon; 2 packages Vanillin sugar; 75 g Sugar; 100 g Low-fat curd; 4 TABLESPOONS Milk; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 200 g Flour; 1/2 package Baking Powder; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

750 g Octavia cherries
500 g Schmand
4 Eggs (size M)
7-10 Tbsp grated zest of 1 organic lemon
2 packages Vanillin sugar
75 g Sugar
100 g Low-fat curd
4 TABLESPOONS Milk
4 TABLESPOONS Oil
7-10 Tbsp Salt
200 g Flour
1/2 package Baking Powder
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Wash, stalk and stone the cherries. Mix sour cream, eggs, lemon peel, vanillin sugar and 25 g sugar well
2
Mix curd, milk, oil, 50 g sugar and 1 pinch of salt in a bowl with the whisks of the hand mixer. Mix flour and baking powder. Stir half of it into the quark mixture. Knead the rest first with the dough hooks of the hand mixer, then with your hands
3
Roll out the dough on a floured work surface until round (approx. 36 cm Ø). Grease a spring plate (30 cm Ø) well, line with it, press the edge. Sprinkle the dough base with breadcrumbs. Spread the cherries on the dough and pour the icing on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Remove the cake from the oven and let it cool down. Remove the cake from the mould and serve hot or cold
4
Fig. 02: Dust with icing sugar