Quick Cherry Nougat Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup sour cream
- 1 cup flour
- 1 cup sugar, (brown)
- 1 cup powdered drink, (chocolate powdered drink)
- 1 cup hazelnuts, grated and roasted
- 125 g butter, warm, possibly melted OR:
- 0.5 ½ cup vegetable oil, neutral
- 1 teaspoon, leveled cinnamon
- 4 egg (s)
- 400 g cherry (s), pitted, fresh OR:
- 1 glass sour cherries
- 30 g chocolate, chopped or chocolate droplets
- 1 shot rum
- 1 packet baking powder
- 1 packet vanilla sugar
- 50 g couverture, dark (whole milk or dark chocolate)
- 200 g Nutella, (nut nouat cream)
Print Recipe
Pin Recipe Instructions
- Core fresh cherries or drain cherries from the glass. Preheat the oven to 180 ° C, bottom and top heat, never circulating air!
- Mix all ingredients, with the exception of cherries, couverture and nut nougat cream, in a bowl and mix with the mixer at high speed until the dough starts to bubble. Finally, fold the cherries into the batter by hand with a spoon.
- Grease a 26cm diameter springform pan on the bottom and dust with flour or line the bottom with baking paper (do not grease the edge). Put the dough in the springform pan and bake for about 60 minutes on the middle rack - cover with aluminum foil at the end if the cake gets too dark.
- Let the cake cool and remove from the pan with a small knife on the side.
- Melt the couverture in a water bath, add the nut nougat cream and brush the cake with it.
- Very good even without glaze and cherries.
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