John Myers
Small Cherry Cake …
The perfect small cherry cake … recipe with a picture and simple step-by-step instructions.
- 650 g Frozen sour cherries
- 2 tablespoon Sugar
- 0,5 teaspoon Ground cinnamon
- 2 Tablespoon (level) Food starch
- 75 g Quark
- 30 g Sugar
- 1 pinch Salt
- 3 tablespoon Oil
- 3 tablespoon Milk
- 3 tablespoon Desiccated coconut
- 125 g Flour
- 1 teaspoon Baking powder
- 75 g Milka Zartherb
- 80 g Butter
- 50 g Sugar
- 100 g Flour
- Let the cherries thaw. Bring to the boil with sugar and cinnamon. Simmer on a low flame for 5 minutes. Remove from heat, put in a sieve, collect juice. Mix the cornstarch with a little cold water until smooth. Heat the cherry juice. Add the mixed cornstarch. Bring to the boil briefly while stirring. Take off the stove. Fold in the cherries and let cool down a little.
- Mix the quark with sugar, salt, oil, milk and desiccated coconut. Mix flour with baking powder, sieve over it and knead into a smooth dough. Grease a small baking sheet (approx. 20 by 30 cm). Roll out the dough in it.
- Melt the chocolate over a hot water bath.
- Spread the cherries on the dough. Spread over two thirds of the chocolate.
- Knead crumble from butter, sugar and flour and spread on the cake.
- Bake the cake in the oven at 200 degrees for about 20 to 25 minutes. Take the cake out of the oven and let it cool down. Garnish with the rest of the chocolate.
- I still had sour cherries from last year in the TKS … of course also works with fresh ones … 😉
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