Yoghurt-cherry-bowl cake

Name: Yoghurt-cherry-bowl cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 1 glass (720 ml; drained weight: 370 g) Sour cherries; 250 g soft half-fat butter; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 200 g Whole milk yoghurt; 250 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

1 glass (720 ml; drained weight: 370 g) Sour cherries
250 g soft half-fat butter
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
350 g Flour
1 package Baking Powder
200 g Whole milk yoghurt
250 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Drain the cherries and collect the juice. Cream butter, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour and baking powder, sieve onto the fat cream. Stir in together with 150 g yoghurt.
2
Fold in the cherries. Grease the pancake tin (approx. 2 litres capacity) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to rest in the pan for 10 minutes. Turn out onto a cake rack and let it cool down. Mix icing sugar and 50 g yoghurt with the whisk of the hand mixer until smooth. Remove approx. 4 tablespoons of icing and mix with 1 tablespoon of juice. Spread the white icing on the cake, add the red icing in strips.
3
Leave to rest in the pan for 10 minutes. Turn out onto a cake rack and let it cool down. Mix icing sugar and 50 g yoghurt with the whisk of the hand mixer until smooth. Remove approx. 4 tablespoons of icing and mix with 1 tablespoon of juice. Spread the white icing on the cake, add the red icing in strips. Leave to dry