Cherry sour cream baking cake

Name: Cherry sour cream baking cake
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 1.5 kg Sweet cherries; 250 g Butter or margarine; 250 g + 4 tablespoons sugar; 150 g Marzipan raw mass; 1 pinch Salt; 2 TABLESPOONS Lemon juice; 1 package Vanillin sugar; 6 Eggs (size M); 300 g Flour; 1 TEASPOON Baking Powder; 125 g Schmand; 7-10 Tbsp scraped pulp from 1 vanilla pod; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cherries; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

1.5 kg Sweet cherries
250 g Butter or margarine
250 g + 4 tablespoons sugar
150 g Marzipan raw mass
1 pinch Salt
2 TABLESPOONS Lemon juice
1 package Vanillin sugar
6 Eggs (size M)
300 g Flour
1 TEASPOON Baking Powder
125 g Schmand
7-10 Tbsp scraped pulp from 1 vanilla pod
7-10 Tbsp Icing sugar
7-10 Tbsp Cherries
7-10 Tbsp Grease

Directions

1
Wash and stone the cherries. Cream fat, 250 g sugar and marzipan. Add salt, lemon juice and vanillin sugar. Stir in 4 eggs bit by bit. Mix flour and baking powder and sieve over the egg mixture, fold in. Grease the fat pan of the oven. Spread the dough evenly on top.
2
Cover the dough tightly with it. Sprinkle with 4 tablespoons of sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Beat 2 eggs, sour cream and vanilla pulp. After 30 minutes, carefully pour the mixture over the cake. Remove the cake and let it cool down. Cut cake into 20 pieces and dust with icing sugar