Juicy cherry-mandwich cake

Name: Juicy cherry-mandwich cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 7-10 Tbsp For about 20 pieces; 7-10 Tbsp :; 2 (720 ml) Glasses of morello cherries; 200 g soft butter/margarine; 175 g Sugar; 1 pinch Salt; 8 Eggs (size M); 3-4 Tbsp Milk; 250 g Flour; 1/2 package Baking Powder; 500 g Sour cream or crème fraîche (thick sour cream with 24 % fat); 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

7-10 Tbsp For about 20 pieces
7-10 Tbsp :
2 (720 ml) Glasses of morello cherries
200 g soft butter/margarine
175 g Sugar
1 pinch Salt
8 Eggs (size M)
3-4 Tbsp Milk
250 g Flour
1/2 package Baking Powder
500 g Sour cream or crème fraîche (thick sour cream with 24 % fat)
7-10 Tbsp Grease
7-10 Tbsp Icing sugar

Directions

1
Drain the cherries. Cream fat, 100 g sugar and salt with the whisk of the hand mixer. Stir in 4 eggs bit by bit. Add milk. Mix flour with baking powder and fold into the fat egg mass
2
Smooth the dough on a greased Jena baking tray approx. 35 x 45 cm (or grease pan). Spread cherries on it
3
Stir the sour cream, remaining eggs and sugar until smooth. Pour the icing over the cherries. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let it cool down on a cake rack. Serve dusted with icing sugar
4
Results in about 20 pieces