Crème fraîche cherry cake
easy
50 mins
50 mins
Ingredients
- 1 glass (720 ml) Cherries
- 2 (150 g each) Becher Crème fraîche
- 150 g Sugar
- 1 package Vanillin sugar
- 65 g Butter or margarine
- 1 1/2 (approx. 150 g) beaker flour
- 1/2 package Baking Powder
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 2 Eggs (size M)
- 75 g flaked almonds
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Crème fraîche, lemon and 12 fresh cherries to decorate
Directions
- 1
Pour the cherries into a sieve and drain well. For the topping, mix 1 cup of crème fraîche (then wash the cup), 1/2 cup (75 g) sugar, vanillin sugar and fat in a small pot. Heat over low heat while stirring. Then remove from the stove. Mix flour, baking powder, remaining sugar and lemon zest in a mixing bowl.
- 2
Add the eggs and the rest of the crème fraîche. Mix with the whisks of the hand mixer to a smooth dough. Fill the dough into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down and spread the cherries evenly on top. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 12 minutes. Remove from the oven, spread the crème frâiche topping on top and sprinkle with almonds. Bake at the same temperature for another 15-20 minutes. Remove, remove from the edge of the springform pan and let cool on a rack. Remove from the mould and cut into pieces. Serve decorated with a spot of crème fraîche, lemon and cherries.
- 3
Remove from the oven, spread the crème frâiche topping on top and sprinkle with almonds. Bake at the same temperature for another 15-20 minutes. Remove, remove from the edge of the springform pan and let cool on a rack. Remove from the mould and cut into pieces. Serve decorated with a spot of crème fraîche, lemon and cherries. Makes about 12 pieces
Nutrition Facts
290 kcal
30 g
17 g
5 g