Cherry – Heart Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 glass sour cherries, pitted, 720 ml
For the dough:
- 120 g yourt, fruit with cherries
- 90 g oil, neutral, e.., sunflower oil, rapeseed oil
- 90 g suar
- 2 egg (s)
- 2 tablespoon juice, (sour cherry juice)
- 200 g wheat flour, 550 or spelled flour 630
- 1 ½ teaspoon baking powder
For the cast:
- 80 g yourt, fruit with cherries
- 190 ml juice, (sour cherry juice), about 180-200
- 2 tablespoon cornstarch, about 5 g
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- First drain the sour cherries and collect the juice.
- Preheat the oven to 180 ° C (top / bottom heat).
- Put all the dough ingredients in a mixing bowl and stir - you can only do this with a whisk, you don`t need a mixer or anything. Spread the dough in a greased springform pan (about 26 cm in diameter).
- Make a heart shape with the drained cherries in the shape of a heart and fill it in. The rest of the cherries can either be baked in the edge pieces or eaten in this way. If you want a round cake, simply spread the cherries on the dough.
- Bake the cake for about 25 minutes - until the stick sample just shows through.
- Let the cake cool down a bit, then cut out the heart shape from the cake - if desired.
- Fill up the yoghurt for the icing with the juice to 250 ml. Mix the cornstarch with a little of it without lumps, then mix everything with the sugar, heat while stirring and cook through briefly. The icing will be like a thick, pink-red pudding, so always stir well - and then immediately (still hot) spread on the heart cake or cover it with it. If you wait too long, the mass becomes too firm.
- Then put the cake in a cool place - after about 30-60 minutes it can be served, but it can also wait until the next day to be used.
- I buy the cherry yoghurt in a 200 g cup - then usually only about 75 g remain for the icing, because something gets stuck in the cup and so, which is completely sufficient.
- If you want to leave the cake round, you should increase the icing ingredients a little so that it is sufficient: Fill up the yoghurt with juice to 350 ml, cook with 35 g starch + 1.5 tablespoon sugar to make pudding.
- The remaining pieces (with the heart cake) can be diced (possibly sprinkled with juice / liqueur) with pudding or quark cream and served as a trifle or something.
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