Cherry Punch Cake

Name: Cherry Punch Cake
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 125 g + some soft yoghurt butter; 40 g Diabetic sweetness; 2 Eggs (Gr. M); 125 g Flour; 1 TEASPOON Baking Powder; 1 glass (720 ml) Cherries; 1 Bag mulled wine spice; 40 g cornstarch some sweetener; 7-10 Tbsp Cinnamon; 150 g Fresh cream; 250 g Buttermilk quark

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

125 g + some soft yoghurt butter
40 g Diabetic sweetness
2 Eggs (Gr. M)
125 g Flour
1 TEASPOON Baking Powder
1 glass (720 ml) Cherries
1 Bag mulled wine spice
40 g cornstarch some sweetener
7-10 Tbsp Cinnamon
150 g Fresh cream
250 g Buttermilk quark

Directions

1
Mix butter and sweetness until creamy. Stir in eggs, flour and baking powder. Spread the dough into a greased springform pan (24 cm Ø). Bake in a hot oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Leave to cool in the mould
2
Drain the cherries, collect the juice. Boil up the juice with the spice bag and let it stand for about 5 minutes. Remove the bag. Mix starch with 3-4 tablespoons of water. Bind juice with it. Fold in cherries. Flavour with sweetener and cinnamon. Spread the cherries on the base, let cool down
3
Mix crème fraiche and quark. Flavour with sweetener and cinnamon. Spread on the cherries. Decorate the cake with cinnamon if desired