Juicy cherry-mandwich cake from the tray

Name: Juicy cherry-mandwich cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Glasses (720 ml each; separation weight: 460 g) Sour cherries; 200 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 1 package (6 g) grated lemon peel; 500 g Schmand; 400 g Flour; 1 package Baking Powder; 3-4 Tbsp Sugar crystals; 3-4 Tsp Peppermint liqueur; 3 Stem(s) Mint; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Glasses (720 ml each; separation weight: 460 g) Sour cherries
200 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
1 package (6 g) grated lemon peel
500 g Schmand
400 g Flour
1 package Baking Powder
3-4 Tbsp Sugar crystals
3-4 Tsp Peppermint liqueur
3 Stem(s) Mint
7-10 Tbsp Grease

Directions

1
Drain the cherries. Cream fat, 175 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Add lemon zest and 1 cup of sour cream and mix. Mix flour and baking powder and stir in.
2
Grease the fat pan of the oven (32x39 cm). Put the dough on it and smooth it down. Spread the cherries on top and press down a little. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 45 minutes. Let it cool down a bit and sprinkle with sugar crystals. Mix the remaining sour cream, sugar and liqueur. Wash the mint, dab dry, pluck leaves from the stalk and, except for a few for decoration, cut into fine strips. Stir into the sour cream. Cut the cake into pieces, arrange on a plate and serve decorated with mint as desired.
3
Mix the remaining sour cream, sugar and liqueur. Wash the mint, dab dry, pluck leaves from the stalk and, except for a few for decoration, cut into fine strips. Stir into the sour cream. Cut the cake into pieces, arrange on a plate and serve decorated with mint as desired. Serve with mint sour cream. Makes about 20 pieces