KIBA cake with yoghurt

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 4
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 9
  • 400 g Cherries
  • 175 g Butter or margarine
  • 1 package Vanillin sugar
  • 175 g demerara sugar
  • 3 Eggs (size M)
  • 300 g Flour
  • 3 deleted Tsp Baking Powder
  • 250 g Banana Yoghurt
  • 4 TABLESPOONS Apricot Jam
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash, stalk and stone the cherries. Cut the fat into pieces. Cream fat, vanilla sugar and 175 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the yoghurt

  2. 2

    Put the dough into a greased and flour-spread square springform pan (24 x 24 cm) and smooth it down. Spread cherries on the cake. Bake the cake in the middle of the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours (stick test). Cover the cake with aluminium foil after approx. 45 minutes so that the cake does not get too dark

  3. 3

    Take the cake out of the oven and remove from the edge. Let it cool down on a cake rack. Bring the jam to the boil with 1 tablespoon of water and brush the cake with it, let it cool down

  4. 4

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
440 kcal
CARBS
58 g
FATS
20 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCake

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