Crème fraîche cup cake with cherries

Name: Crème fraîche cup cake with cherries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 glass (720 ml) Cherries; 1 (150 g) Becher Crème fraîche; 125 g Butter or margarine; 1 (150 g) Cup of sugar; 3 Eggs (size M); 7-10 Tbsp grated rind of 1/2 untreated lemon; 3 (à 100 g) beaker flour; 1/2 package Baking Powder; 1 pinch Salt; 50 g Dark chocolate coating; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 glass (720 ml) Cherries
1 (150 g) Becher Crème fraîche
125 g Butter or margarine
1 (150 g) Cup of sugar
3 Eggs (size M)
7-10 Tbsp grated rind of 1/2 untreated lemon
3 (à 100 g) beaker flour
1/2 package Baking Powder
1 pinch Salt
50 g Dark chocolate coating
7-10 Tbsp Grease

Directions

1
Drain the cherries. Pour crème fraiche into a bowl. Rinse and dry the cup. Stir fat and sugar until creamy. Stir in eggs one after the other.
2
Stir in crème fraiche and lemon peel. Mix flour, baking powder and salt and stir in. Grease a springform pan (26 cm Ø). Put the dough into the form, smooth it down and spread cherries on it. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Remove from the oven and let it cool in the mould. Chop the chocolate coating and melt on a water bath. Let the chocolate coating cool down. Remove the cake from the tin and place it on a cake plate. Pour the chocolate coating in strips over the cake with a spoon.
3
Remove from the oven and let it cool in the mould. Chop the chocolate coating and melt on a water bath. Let the chocolate coating cool down. Remove the cake from the tin and place it on a cake plate. Pour the chocolate coating in strips over the cake with a spoon. Allow the chocolate coating to set. Whipped cream tastes good with it
4
Waiting time approx. 1 hour