Summary

Ingredients

• 1 glass sour cherries (720 ml)

For the cream:

• 150 g crème fraîche
• 75 grams sugar
• 1 packet vanilla sugar
• 70 g butter

For the dough:

• 150 grams flour
• 2 teaspoons baking soda
• 75 grams sugar
• 1 teaspoon lemon (s), grated zest
• 2 egg (s)
• 150 g crème fraîche
• 1 tablespoon milk
• 25 g almond (s), sliced

For decoration:

• 75 g almond (s), sliced

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Instructions

1. Drain the cherries well in a colander.
2. Carefully heat the crème fraîche, sugar, vanilla sugar and butter in a small saucepan while stirring constantly. Then take the saucepan off the stove, pour the cream into a bowl and let it cool down.
3. Mix the flour with baking powder, sugar and lemon zest and mix with the remaining dough ingredients to form a smooth dough. Spread in a greased and floured springform pan. Spread the cherries evenly on top. Bake in a preheated oven (convection oven 175 ° C) for about 10 minutes.
4. Remove, spread the cream on top, sprinkle the cake with flaked almonds and bake for another 20 minutes at the same temperature.