cherry yoghurt cake

Name: cherry yoghurt cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 200 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 100 g Flour; 25 g Cornstarch; 1 heaped Tsp baking powder; 300 g Sour cherries; 1 Bag of "cherry-flavoured" jelly; 200 g white chocolate; 250 g Whole milk yoghurt; 350 g Whipped cream; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
200 g Sugar
1 pinch Salt
1 package Vanillin sugar
100 g Flour
25 g Cornstarch
1 heaped Tsp baking powder
300 g Sour cherries
1 Bag of "cherry-flavoured" jelly
200 g white chocolate
250 g Whole milk yoghurt
350 g Whipped cream
7-10 Tbsp Lemon balm
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, adding 100 g sugar, salt and vanillin sugar. Stir in the egg yolks. Mix flour, starch and baking powder and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
2
Let them cool down. Remove the base from the tin and cut in half horizontally. Wash the cherries, drain, put some aside for decoration, stone the rest. Mix the jelly powder in a small pot with 200 ml water, let it swell for 5 minutes. In the meantime, scrape chips off the chocolate with the peeler for decoration. Chop the rest into small pieces. Stir 100 g sugar into the jelly, heat while stirring until everything is dissolved. But do not let it boil! Let it cool down a little. Stir the yoghurt into the jelly. Whip 250 g cream until stiff, fold in. Fold in the cherries. Place a cake ring around the lower cake base. Sprinkle with half of the chocolate.
3
But do not let it boil! Let it cool down a little. Stir the yoghurt into the jelly. Whip 250 g cream until stiff, fold in. Fold in the cherries. Place a cake ring around the lower cake base. Sprinkle with half of the chocolate. Spread half of the cream on top. Place the second cake layer on top and spread the remaining chocolate and cream on top. Put in a cool place for at least 4 hours. Cut the cake from the tin. Whip 100 g cream until stiff. Spread the rim with it. Decorate the cake with the rest of the cherries, chocolate shavings and, if desired, lemon balm
4
Spread half of the cream on top. Place the second cake layer on top and spread the remaining chocolate and cream on top. Put in a cool place for at least 4 hours. Cut the cake from the tin. Whip 100 g cream until stiff. Spread the rim with it. Decorate the cake with the rest of the cherries, chocolate shavings and, if desired, lemon balm
5
Waiting time approx. 5 hours