Cherry-Ricotta-Blechkuchen

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put 150 g butter, 200 g sugar, 1 packet of vanilla sugar and 6 tbsp. milk in a saucepan and warm it up, stirring occasionally, until the sugar has dissolved. Remove from the heat, add flaked almonds and stir in carefully, allow to cool slightly

2. 2

   Cream 250 g butter, salt, 1 packet of vanilla sugar and 200 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and starch. Stir in alternately with 5 tablespoons of milk

3. 3

   Place the dough on a greased baking tray (32 x 39 cm), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-15 minutes. Remove from the oven, spread the bee sting mixture evenly on top. Bake at the same temperature for another 20 minutes. Remove from the oven, place on a cake rack and allow to cool

4. 4

   Wash the cherries and drain well in a sieve. Mix ricotta, crème fraîche, 1 packet of vanilla sugar and 2-3 tablespoons of sugar. Spread the cream evenly on the cake. Remove the stalks from the cherries, cut them in half, stone them and spread them evenly on the cream. Dust with icing sugar if necessary, cut into pieces immediately and serve

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
400 kcal

CARBS
38 g

FATS
25 g

PROTEINS
7 g