Sunken cherry pie
easy
90 mins
90 mins
Ingredients
- 400 g Sweet cherries
- 100 g Dark chocolate
- 100 g white chocolate
- 200 g Whipped cream
- 250 g soft butter or margarine
- 200 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 450 g Flour
- 1 package Baking Powder
- 7-10 Tbsp Sugar crystals
- 7-10 Tbsp Fat and flour
Directions
- 1
Wash, stalk and stone the cherries. Chop dark and white chocolate separately. Heat 100 g of cream in each case, melt the chocolate separately. Leave to cool at lukewarm temperature. Cream fat, sugar, vanillin sugar and salt.
- 2
Stir in eggs one after the other. Mix flour and baking powder, stir in. Halve the dough. Stir dark chocolate cream and half of the cherries into one half of the dough, white chocolate cream and remaining cherries into the other half. Grease a springform pan (26 cm Ø) and dust with flour. Put alternately light and dark dough in blobs into the form, marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove from the oven and leave to rest in the mould for about 10 minutes. Remove the cake from the tin and let it cool down on a cake rack.
- 3
Grease a springform pan (26 cm Ø) and dust with flour. Put alternately light and dark dough in blobs into the form, marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove from the oven and leave to rest in the mould for about 10 minutes. Remove the cake from the tin and let it cool down on a cake rack. Dust the cake with icing sugar and sprinkle with sugar crystals
- 4
waiting time 3 hours
Nutrition Facts
410 kcal
44 g
23 g
6 g