Sunken cherry cake

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 1 cup (150 g) whole milk yoghurt
  • 1 glass jar (720 ml/ separation weight: 370 g) Sour cherries
  • 150 g soft butter or margarine
  • 1 (175 g) Cup of sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 2 1/2 (250 g) beaker flour
  • 1 (75 g) Cup of ground hazelnuts
  • 1/2 package Baking Powder
  • 50 g Hazelnut flakes
  • 100 g Cherry Jelly
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Put yoghurt in a bowl. Rinse yoghurt cup, dry well and use as measuring cup. Drain the cherries. Stir fat, sugar and salt until creamy. Stir in eggs one after the other.

  2. 2

    Mix flour, nuts and baking powder, stir in together with the yoghurt. Grease a springform pan (26 cm Ø) and dust with flour. Add the dough and smooth it down. Spread cherries on top. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Let it cool down on a cake rack. Roast the hazelnut flakes in a pan without fat until golden brown, take them out and let them cool down. Warm up the jelly in a small pot. Remove the cake from the tin. Spread the cherries with jelly.

  3. 3

    Roast the hazelnut flakes in a pan without fat until golden brown, take them out and let them cool down. Warm up the jelly in a small pot. Remove the cake from the tin. Spread the cherries with jelly. Spread the rest of the jelly on the rim and press the hazelnut leaves on it. Serve dusted with icing sugar. Whipped cream tastes good with it

  4. 4

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
370 kcal
CARBS
43 g
FATS
19 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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