John Myers
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Baking: Cherry Sour Cream Cake
The perfect baking: cherry sour cream cake recipe with a picture and simple step-by-step instructions.
The dough
- 150 g Spelled flour type 630
- 100 g Ground almonds
- 175 g Butter
- 70 g Raw cane sugar
- 1 piece Egg
- 1 tablespoon Cocoa powder
- 1 pinch Salt
The sour cream filling
- 2 piece Eggs
- 100 g Raw cane sugar
- 1 packet Vanilla sugar
- 1 packet Custard powder cream flavor
- 2 tablespoon Lemon juice
- 400 g Sour cream
- 150 ml Cream
…also
- 2 Glasses Sour cherries
- 1 packet Red cake topping
- Fat and crumbs for the mold
The dough
- Using the ingredients listed above, knead a crumbly dough. (This works best with your hands.) Grease and crumble a springform pan and distribute the batter evenly in it. Pull up the edge a little. Place the springform pan with the batter in the refrigerator for about an hour.
The sour cream filling
- Beat eggs with sugar, custard powder and vanilla sugar until frothy. Add sour cream, cream and lemon juice and mix everything well. Put this cream on the cooled dough that has been pricked with a fork and bake at 175 degrees top / bottom heat for approx. 45 – 50 minutes until the sour cream begins to get color.
….ausserdem
- Drain the sour cherries and cook a cake glaze with 250 ml of juice according to the instructions.
- Spread the cherries on the cake – this works very well, because the filling collapses a little when it cools – and then cover with the cake icing. Chill until ready to serve.
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