Sunken cherry pie

Name: Sunken cherry pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 glass (720 ml) Cherries; 1 glass (370 ml) Cherries; 1 (150 g) Cup of vanilla yoghurt; 3 Eggs (size M); 7-10 Tbsp juice of 1/2 lemon; 2 (300 g) Yoghurt cup sugar; 1 package Vanillin sugar; 2 (300 ml) Yoghurt cup oil; 4 (425 g) Yoghurt cup flour; 1 package Baking Powder; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 glass (720 ml) Cherries
1 glass (370 ml) Cherries
1 (150 g) Cup of vanilla yoghurt
3 Eggs (size M)
7-10 Tbsp juice of 1/2 lemon
2 (300 g) Yoghurt cup sugar
1 package Vanillin sugar
2 (300 ml) Yoghurt cup oil
4 (425 g) Yoghurt cup flour
1 package Baking Powder
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Pour the cherries into a sieve and drain well. Put yoghurt in a mixing bowl. Wash the yoghurt cup, dry well
2
Add eggs, lemon juice, sugar, vanillin sugar and oil to the yoghurt. Mix with the whisk of the hand mixer. Mix flour and baking powder and stir in portions. Fill the dough into a greased springform pan (approx. 26 cm Ø) sprinkled with flour, smooth it down. Spread half of the cherries on the cake and press in about 1 cm deep. Add the remaining cherries
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1-1 1/4 hours (test with sticks!). Cover the cake if necessary after half the baking time. Sprinkle almond flakes over the cake shortly before the end of the baking time. Take the cake out of the oven and remove from the edge. Let the cake cool down on a cake rack. Dust with icing sugar before serving