Sunken Cherry Cake with Cream Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 1 teaspoon Baking powder
- 100 g suar
- 100 g mararine
- 1 egg (s)
- 1 pinch (s) salt
For covering:
- 1 glass cherry (s), (imperial cherries), pitted
For the cast:
- 4 egg (s)
- 200 g cream
- 150 g sour cream
- 100 g suar
- 2 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Knead a dough from the ingredients for the shortcrust pastry. Roll out in a greased springform pan (28 cm) with a margin of 2-3 cm.
- Spread the well-drained cherries on the shortcrust pastry base.
- Beat the eggs with the sugar until frothy. Stir in the sour cream, sweet cream and cornstarch. Carefully pour the mixture into the cake pan.
- Bake in a preheated oven at 180 ° top / bottom heat for about 60 minutes.
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