Swedish Cherry Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g low-fat quark
- 150 grams sugar
- 2 packs vanilla sugar
- 2 egg (s)
- 40 g oil
- 3 tablespoon milk
- 1 pinch (s) salt
- 220 g flour
- 1 teaspoon Baking powder
- 1 glass morello cherries
- 400 g sour cream
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Drain the cherries.
- In a mixing bowl, mix together 70 g of sugar, vanilla sugar and 1 egg. Gradually add the oil and milk. Mix the flour with the baking powder and salt and work under the quark mixture.
- Knead into a smooth dough and let rest for about 10 minutes.
- Line a 28 cm diameter dish with baking paper or grease it. Preheat the oven to 180 degrees. Roll out the dough on a floured board and place in the cake pan, pulling up the edge. Prick the bottom several times with a fork. Pre-bake for about 15 minutes.
- Spread the drained cherries on the bottom. Prepare an icing from the sour cream, the remaining sugar, the remaining egg and the cornstarch and pour over the cherries.
- Raise the oven temperature to 200 degrees and bake the cake for 20 minutes. When warm, sprinkle with the rest of the vanilla sugar.
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