Summary

Ingredients

For the syrup:

• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice

For the dough:

• 2 egg (s)
• 0.5 ½ cup sugar
• 1 packet vanilla sugar
• 0.5 ½ cup plain yogurt
• 0.5 ½ cup oil
• 1 cup flour
• 0.5 ½ cup soft wheat semolina
• 0.5 ½ pack baking powder
• 250 g sour cherries, pitted
• 1 tablespoon flour to mix the sour cherries
• 150 g sour cherries, for the toppin
• 75 g dark chocolate couverture

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Instructions

1. The sugar syrup should be prepared a few hours before the cake is baked (or even a day in advance), as it has to cool completely before it is later on the cake.
2. To do this, water and sugar are put in a saucepan and brought to a boil. Let the sugar water simmer for about ten minutes. Then the lemon juice is added and the syrup has to cook for another five to ten minutes and then cool completely.
3. For the dough, eggs, sugar and vanilla sugar are beaten until frothy. Add the yogurt and oil and mix in. Then flour, semolina and baking powder are added and mixed as briefly as possible. The sour cherries are mixed with a tablespoon of flour and folded into the dough. Then a springform pan with a diameter of 24 cm is nicely greased and floured and the dough is distributed in it. Now the rest of the sour cherries are spread over the cake and the cake is then placed in the preheated oven at 180 ° C top and bottom heat for 30-35 minutes until it turns golden brown.
4. Then holes are pierced in the hot cake with a toothpick and the cold sugar syrup is poured over the still hot cake. Let the syrup soak in for about an hour and only then cut it. Before doing this, you can spread a little melted dark chocolate over it.
5. Note: The recipe is designed for a springform pan with a diameter of 24 cm.