Summary
| Prep Time | 35 mins |
| Cook Time | 24 mins |
| Total Time | 59 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 glass sour cherries, (alternatively, pit kg fresh sour cherries)
- 250 g whipped cream
- 425 g suar
- 4 egg (s), size M
- 400 g flour
- 1 packet baking powder
- 180 g butter
- 3 tablespoon milk
- 150 g corn flakes, (the very simple ones without anythin)
Print Recipe
Pin Recipe Instructions
- Drain the cherries. Beat the cream until it is half stiff with the hand mixer. Sprinkle in 250 g sugar and briefly continue whipping the cream. Stir in eggs one at a time. Mix flour with baking powder, sift over and stir in.
- Grease a drip pan (approx. 339 cm) or place baking paper on it. Put the dough on top and smooth it out. Spread the cherries on top. Bake in a preheated oven at 200 ° C (convection 175 °) for about 12 minutes.
- In the meantime, bring the butter, 175 g sugar and milk to the boil in a saucepan. Stir in the cornflakes and let cool down briefly. Take the cake out of the oven, spread the cornflakes mixture on top and bake for another 12 minutes at the same heat. Take the cake out of the oven and let it cool down. Dust with icing sugar if you like.
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