Cherry Cake with Sour Cream

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 20 mins
Total Time 4 hrs 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 4 egg (s)
  • 200 g suar
  • 1 packet vanilla sugar
  • 1 pinch (s) salt
  • 200 ml carbonated mineral water
  • 150 ml oil
  • 325 grams flour
  • 1 packet baking powder

For covering:

  • 2 glasses sour cherries, approx. 350 g AW
  • 4 tablespoon sugar
  • 4 pack cake icing, red

For the cream:

  • 500 ml whipped cream
  • 2 packs vanilla sugar
  • 3 packs cream stabilizer
  • 2 cups sour cream, 00 g each

Also:

  • 50 g ladyfiners
  • 3 tablespoon cinnamon sugar
Cherry Cake with Sour Cream
Cherry Cake with Sour Cream

Instructions

  1. First lay out a slightly deeper baking sheet and lightly grease it. Then preheat the oven to 120 ° C. I always use convection.
  2. Now stir the eggs with the sugar, a pinch of salt and the vanilla sugar in a bowl for 8 minutes until frothy. Then slowly add the mineral water and oil. Then mix the flour with the baking powder, sieve into the egg mixture and carefully fold in until everything is well mixed. Make sure that there are no more pockets of flour.
  3. Now place the dough on the baking sheet and bake for 5 minutes at 120 ° C and then for 15 minutes at 150 ° C until it has a delicate golden color. Let the bottom cool a little.
  4. Then place a square baking frame on the tray around (in) the bottom (I always have minimal sections on the edge).
  5. Now put the 2 glasses of sour cherries (cherries and juice) in a saucepan, add the cake icing mixed with the sugar to the cherries and stir. Now bring everything to a boil, stirring constantly, remove from the heat and distribute the cherry mixture quickly and evenly on the base. Let cool down completely.
  6. When everything has cooled down, whip the whipped cream with the vanilla sugar and the cream stiffener until stiff and then fold the sour cream into the cream (stir). Smooth the cream over the cherries. Now crumble the sponge fingers and sprinkle on the cream. Finally sprinkle the sugar-cinnamon mixture over it. Chill for at least 2 hours.

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