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
Sunken Cherry Cake with Cream Topping
Sunken Cherry Cake with Cream Topping

Instructions

  1. 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.
  2. Spread the well-drained cherries on the shortcrust pastry base.
  3. 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.
  4. Bake in a preheated oven at 180 ° top / bottom heat for about 60 minutes.

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