Sunken cherry cake
DIFFICULTY
easy
easy
RATING
COOK TIME
55 mins
55 mins
TOTAL TIME
55 mins
55 mins
Ingredients
Servings:
1
- 1 glass (720 ml, extract weight: 460 g) Sour cherries
- 150 g Butter or margarine
- 120 g Sugar
- 1 pinch Salt
- 1/2 TEASPOON Citro-back
- 3 Eggs (size M)
- 300 g Flour
- 1/2 package Baking Powder
- 100 ml Milk
- 2 Eßl flaked almonds
- 1 TABLESPOON Icing sugar
- baking paper
Directions
- 1
Drain the cherries. Cream fat, sugar, salt and Citro-back. Stir in eggs one after the other. Mix flour and baking powder and stir into the dough with the milk. Pour into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Spread cherries on top.
- 2
Bake the cake in a preheated oven (electric: 175 °C/ gas: level 2) for about 45 minutes. Let it cool down on a cake rack. Roast the almonds in a pan without fat until golden brown. Sprinkle over the cake and dust with icing sugar. Results in about 12 pieces
- 3
Per draw approx. 1260 kJ/ 300 kcal, E: 5, F: 13, KH: 37
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