Cherry-lemon box cake with cream cheese topping

Name: Cherry-lemon box cake with cream cheese topping
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 Mug (150 g) Lemon yoghurt; 3 Eggs (size M); 2 (approx. 150 g) Cup of icing sugar; 1 (approx. 80 g) Cup of cornstarch; 1 (approx. 90 g) beaker flour; 2 TEASPOONS Baking Powder; 1 (approx. 150 ml) Mug of sunflower oil; 4 (approx. 340 g) Cup of frozen cherries; 3 TABLESPOONS Sugar; 175 g Double cream cream cheese; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 Mug (150 g) Lemon yoghurt
3 Eggs (size M)
2 (approx. 150 g) Cup of icing sugar
1 (approx. 80 g) Cup of cornstarch
1 (approx. 90 g) beaker flour
2 TEASPOONS Baking Powder
1 (approx. 150 ml) Mug of sunflower oil
4 (approx. 340 g) Cup of frozen cherries
3 TABLESPOONS Sugar
175 g Double cream cream cheese
7-10 Tbsp Fat and flour

Directions

1
Put yoghurt in a bowl. Wash the cup, dry it and use it to measure the ingredients. Beat the eggs and icing sugar with the whisk of the hand mixer until creamy. Mix starch, flour and baking powder. Stir yoghurt and oil into the egg mixture. Add the flour mixture bit by bit and stir. Fold in 3 cups of frozen cherries and defrost 1 cup of cherries
2
Place in a greased box mould (25 cm long; 1.5 litres capacity), dust with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes
3
Take out the cake, let it rest in the mould for about 15 minutes and turn it over onto a cake rack. Let the cake cool down. Puree the defrosted cherries with sugar. Stir cream cheese until smooth and carefully stir in cherry puree. Spread the cherry cream loosely on the cake with a tablespoon and cut into pieces
4
waiting time approx. 1 1/2 hours