Summary

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

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Instructions

1. First drain the sour cherries and collect the juice.
2. Preheat the oven to 180 ° C (top / bottom heat).
3. 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).
4. 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.
5. Bake the cake for about 25 minutes - until the stick sample just shows through.
6. Let the cake cool down a bit, then cut out the heart shape from the cake - if desired.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.