Layered dish with honey cake

Name: Layered dish with honey cake
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 2 Glasses (720 ml each; 350 g each) Sour cherries; 4 TABLESPOONS Cornstarch; 1 package (500 g) Honey cake; 1 1/2 (each 200 g) Cup of whipped cream; 1 package Vanillin sugar; 1 package Cream stabiliser; 5 (150 g each) Cup of vanilla yoghurt; 7-10 Tbsp grated chocolate and possibly lemon balm

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

2 Glasses (720 ml each; 350 g each) Sour cherries
4 TABLESPOONS Cornstarch
1 package (500 g) Honey cake
1 1/2 (each 200 g) Cup of whipped cream
1 package Vanillin sugar
1 package Cream stabiliser
5 (150 g each) Cup of vanilla yoghurt
7-10 Tbsp grated chocolate and possibly lemon balm

Directions

1
Drain the cherries on a sieve. Collect the juice and boil it in a pot. Mix the starch and 4-5 tablespoons of water. Add to the juice while stirring constantly and bring to the boil again briefly.
2
Fold in the cherries and allow to cool. Cut the cake into 4-5 cm wide slices and halve. Line the bottom of a bowl (3.5 litres capacity) with them. Fill any gaps with smaller cake pieces.
3
Whip 1 cup of cream until stiff. Add vanillin sugar and cream setting agent. Place the yoghurt in a bowl and fold in the cream. Cover the cake with the cream. Carefully spread the cold stewed cherries on the yoghurt mixture.
4
Whip the rest of the cream until half stiff and spread it on the cherries. Serve with chocolate shavings and, if desired, decorated with lemon balm.