Sunken cherry cake with yoghurt

Name: Sunken cherry cake with yoghurt
Cook time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 600 g (720 ml) Sour cherries or 1 glass; 7-10 Tbsp and 1 jar (370 ml) of cherries; 1 (150 g) Kopje vanille-yoghurt; 3 Eggs (Gr. M); 7-10 Tbsp Juice from 1⁄2 Lemon; 2 (approx. 300 g) Cup of sugar; 1 package Bourbon vanilla sugar; 2 (approx. 300 ml) Cup of neutral oil (e.g. rape seed oil); 4 (approx. 425 g) beaker flour; 1 package Baking Powder; 2-3 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
600 g (720 ml) Sour cherries or 1 glass
7-10 Tbsp and 1 jar (370 ml) of cherries
1 (150 g) Kopje vanille-yoghurt
3 Eggs (Gr. M)
7-10 Tbsp Juice from 1⁄2 Lemon
2 (approx. 300 g) Cup of sugar
1 package Bourbon vanilla sugar
2 (approx. 300 ml) Cup of neutral oil (e.g. rape seed oil)
4 (approx. 425 g) beaker flour
1 package Baking Powder
2-3 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Remove the stalks from the cherries, wash and stone them (drain the cherries from the jar). Put yoghurt in a mixing bowl. Wash the yoghurt cup, dry well and use as a measuring cup.
2
Add eggs, lemon juice, sugar, vanilla sugar and oil to the yoghurt. Mix with the whisk of the mixer. Mix flour and baking powder and stir in portions briefly. Spread the dough into the form.
3
Spread half of the cherries on the cake and press in about 1 cm deep. Sprinkle the remaining cherries on top.
4
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes. Sprinkle with flaked almonds and bake at the same temperature for approx. 30 minutes (test with sticks; if necessary, cover with aluminium foil after approx. 20 minutes).
5
Remove from the oven and remove from the rim. Let the cake cool down. Dust with icing sugar.