Russian Cherry Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter, soft or mararine
- 400 g flour
- 250 g yourt
- 1 packet baking powder
- 1 packet vanilla sugar
- 500 g sour cherries, pitted
- 100 g suar
- powdered sugar
Print Recipe
Pin Recipe Instructions
- For the dough, knead the butter, flour, yoghurt, baking powder and vanilla sugar with a dough hook to a mass. Roll out the dough on a floured surface approx. 3 mm thin and 30 cm long and cut into 7 - 8 cm wide strips.
- Place the cherries in the middle of the strips, sprinkle them with the sugar and roll up the strips. Then place the rolls in a spiral shape in a springform pan, Ø 26cm. Bake the cake at 180 ° C for 30 - 40 minutes. After cooling, dust the cake with powdered sugar.
- Tip: The original recipe contains 200 g butter, but I use 100 g butter so that the cake doesn`t get too thick. I also never sprinkle the whole 100 g of sugar over the cherries, but rather do it by feeling or only to the extent that the cherries are lightly covered with a layer of sugar.
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