Yoghurt cherry slices

Name: Yoghurt cherry slices
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 125 g Butter or margarine; 125 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 50 ml Milk; 125 g Flour; 1 TABLESPOON Cocoa powder; 2 TEASPOONS Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 1 glass (720 ml/ 460 g separation weight) Morello cherries; 2 1/2 TABLESPOONS Sugar; 1 knife tip Cinnamon; 7-10 Tbsp thinly peeled rind of 1/2 untreated lemon; 2 TABLESPOONS Cornstarch; 10 sheets white gelatine; 750 g Whole milk yoghurt; 1 package Vanillin sugar; 3 (à 200 g) Cup of whipped cream; 60 g Dark rasp chocolate

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

125 g Butter or margarine
125 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
50 ml Milk
125 g Flour
1 TABLESPOON Cocoa powder
2 TEASPOONS Baking Powder
7-10 Tbsp Fat and breadcrumbs
1 glass (720 ml/ 460 g separation weight) Morello cherries
2 1/2 TABLESPOONS Sugar
1 knife tip Cinnamon
7-10 Tbsp thinly peeled rind of 1/2 untreated lemon
2 TABLESPOONS Cornstarch
10 sheets white gelatine
750 g Whole milk yoghurt
1 package Vanillin sugar
3 (à 200 g) Cup of whipped cream
60 g Dark rasp chocolate

Directions

1
Cream fat, sugar and vanillin sugar. Add the eggs one by one and stir in. Add milk and stir. Mix flour, cocoa and baking powder and stir in. Spread the dough evenly on a greased baking tray (39 by 33 centimetres) sprinkled with breadcrumbs. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for about twelve minutes, allow to cool and cut the base in half crosswise. Drain the cherries and collect the juice. Boil up the juice, two tablespoons of sugar, cinnamon and lemon peel. Stir cornflour and a little water until smooth, stir into the hot juice and bring to the boil again briefly. Add the cherries, except for twelve pieces for decoration. Spread the stewed cherries on one half of the dough, cover with the second base and put in a cool place. In the meantime, soak, squeeze and dissolve the gelatine. Stir yoghurt until smooth. Mix four tablespoons of yoghurt with the gelatine. Then stir into the remaining yoghurt. Cool until the mixture begins to gel. Whip the cream until stiff, adding vanilla sugar and the remaining sugar. Fill four tablespoons of cream into a piping bag with star-shaped spout and chill. Spread the mixture on the second base and refrigerate for three hours. Sprinkle the yoghurt layer with chocolate shavings and cut the cake into twelve pieces (5 by 9 centimetres). Decorate with cream tuffs and remaining cherries
2
Preparation time: 40 minutes
3
Tip: For preparation with fresh sour cherries: wash 500 grams of cherries, dab dry and stone. Bring to the boil with 200 millilitres of water, about 75 grams of sugar and lemon peel and stew over a low heat for two minutes. Pour the cherries onto a sieve, collect the juice and pour it back into the pot. Bring the juice to the boil. Stir 35 grams of starch with a little cold water until smooth, stir into the juice and bring to the boil again briefly. Cherries up to twelve pieces