Cherry – Biscuit – Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 3 ½ cup flour
- 2 cup / s sugar
- 1 cup oil
- 1 packet baking powder
- 1 cup Fanta
- 3 glasses sour cherries
- 2 packs custard powder (vanilla flavor), for cooking
- sugar
- 3 cups cream
- 2 packs cream stabilizer
- 1 packet biscuits (shortbread biscuits)
- 250 g powdered suar
- some cherry juice or water
Print Recipe
Pin Recipe Instructions
- First mix the eggs, flour, sugar, baking powder and oil into a smooth dough. Briefly stir in the Fanta. Spread the dough on a baking sheet and bake for about 25 minutes at 170 ° C (fan oven) until it is lightly browned.
- Bring the sour cherries to the boil with the juice from two glasses. Use the juice of the 3rd glass for the glaze or otherwise. Mix the pudding powder with a little juice and the amount of sugar indicated on the packaging and add to the boiling cherries. Let it thicken and place on the bottom while still hot. Let cool down.
- Beat the cream with the cream stiffener until stiff and pour onto the cooled cherry mixture. Place the shortbread cookies close together on top of the cherries. Mix the powdered sugar with a little juice or water to make a glaze. Spread on the biscuits and let them set.
- The base with the cherry mixture can be prepared the day before. Cream, cookies, and frosting should be put on top in the morning to allow the cookies to soften a little.
- The cake tastes delicious even a day later, however, when the biscuits are very soft and it tastes like thick frosting. You can also make the cake with gooseberries. Other fruits might be too sweet.
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