Sunken cherry cake with chocolate sprinkles

Name: Sunken cherry cake with chocolate sprinkles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 425 g Flour; 275 g Sugar; 2 TEASPOONS Cocoa powder; 2 packages Vanillin sugar; 275 g Butter; 1 Egg yolk (size M); 7-10 Tbsp Salt; 1 glass (720 ml) Morello cherries; 4 Eggs (size M); 1/2 package Baking Powder; 50 ml Almond liqueur; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

425 g Flour
275 g Sugar
2 TEASPOONS Cocoa powder
2 packages Vanillin sugar
275 g Butter
1 Egg yolk (size M)
7-10 Tbsp Salt
1 glass (720 ml) Morello cherries
4 Eggs (size M)
1/2 package Baking Powder
50 ml Almond liqueur
7-10 Tbsp Fat and flour

Directions

1
Put 150 g flour, 75 g sugar, cocoa, 1 sachet vanilla sugar, 75 g butter in flakes, egg yolk and salt in a bowl. First knead with the dough hooks of the hand mixer, then with your hands to form crumbles, chill for about 30 minutes. In the meantime, drain the cherries well in a sieve. Cream 200 g butter, 1 packet of vanilla sugar, 200 g sugar and 1 pinch of salt with the whisks of the hand mixer. Stir in the eggs one by one.
2
Mix 275 g flour and baking powder and stir in alternately with the liqueur. Fill the dough into a greased springform pan (26 cm Ø) sprinkled with flour, spread cherries and crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes (stick test). Remove the cake from the oven, let it cool down for about 15 minutes and remove from the tin. Cool down on a cake rack
3
waiting time approx. 3 hours