Summary

Ingredients

• 1 glass cherry (s) (720 ml)
• 250 g butter, soft
• 180 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 4 egg (s)
• 350 g flour
• 1 packet baking powder
• 150 g yourt (3.5%)

For the cast:

• 250 g powdered suar
• 50 g yourt (3.5%)
• Butter for the mold
• Breadcrumbs for the mold
• possibly powdered sugar for dusting

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Instructions

1. Drain the cherries while collecting the juice. Mix the butter, sugar, vanilla sugar and salt until creamy. Gradually stir in the eggs. Mix the flour and baking powder and stir in alternately with 150 g of yogurt. Fold in the cherries. Put the dough in a greased bowl / springform pan sprinkled with breadcrumbs and smooth out. Bake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C) for about 1 hour. Let rest in the mold for about 10 minutes. Overturn on a rack and let cool down. Mix the powdered sugar and 50 g yoghurt until smooth. Remove approx. 4 tablespoons from the topping, stir in 1 tablespoon of the cherry juice. Spread the white icing on the cake, pour the pink icing in strips over it and let it dry. If you don`t like icing: dust it with icing sugar.