Sunken cherry cake

Name: Sunken cherry cake
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 60 g soft butter/margarine; 36 g Diabetic sweetness, salt; 1/4-1/2 Bottle; 7-10 Tbsp Butter Vanilla Flavour; 3 eggs , 200 g flour (Gr. M); 1 TEASPOON Baking Powder; 200 g pitted; 7-10 Tbsp Sour cherries; 2-3 TABLESPOONS flaked almonds; 25 g Sour cherry jam

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

7-10 Tbsp Fat and breadcrumbs
60 g soft butter/margarine
36 g Diabetic sweetness, salt
1/4-1/2 Bottle
7-10 Tbsp Butter Vanilla Flavour
3 eggs , 200 g flour (Gr. M)
1 TEASPOON Baking Powder
200 g pitted
7-10 Tbsp Sour cherries
2-3 TABLESPOONS flaked almonds
25 g Sour cherry jam

Directions

1
Grease a small springform pan (20 cm Ø) and sprinkle with breadcrumbs. Cream fat, diabetic sweetener, 1 pinch of salt and flavour. Stir in the eggs one by one. Mix flour and baking powder, sieve on top and stir in
2
Fill the dough into the mould. Spread the cherries on top, press lightly. Bake the cake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 40-45 minutes. Leave to cool in the tin for approx. 10 minutes, then remove from the tin and allow to cool completely on a cake rack
3
Roast the almonds without fat. Warm the jam, pass through a sieve. Spread the edge of the cake with jam and press the almonds. Cream yoghurt tastes good with it
4
The juicy cherry cake is easy to freeze. Best freshly baked, cut into pieces and wrap them individually in foil. Remove and defrost if necessary