John Myers
Cherry Cake with Vanilla Yogurt
The perfect cherry cake with vanilla yogurt recipe with a picture and simple step-by-step instructions.
- 1 glass Morello cherries glass 680g capacity
- For the dough
- 100 g Soft butter
- 50 g Sugar
- 1 packet Bourbon vanilla sugar
- 1 pinch Salt
- 2 Eggs
- 150 g Flour
- 1,5 teaspoon Baking powder
- For covering
- 2 Packs Cream cheese 200 grams each
- 75 g Vanilla yogurt
- 1 packet Custard powder vanilla flavor
- 75 g Sugar
- 3 Eggs
- Aside from that
- 100 g Sliced almonds
- Lightly grease a springform pan (26cm) and line it with baking paper. Preheat the oven to 170 degrees. Drain the cherries well in a colander. Catch the juice and use it elsewhere.
- Mix the butter, sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in portions. Put the batter in the springform pan, smooth it out and sprinkle with half of the almonds.
- For the topping, mix together the cream cheese, vanilla yogurt, pudding powder, sugar and eggs.
- Mix the remaining almonds with the very well drained cherries and add to the batter. Pour the cream cheese mixture over it and smooth it out.
- Bake in the preheated oven for about 60 minutes.
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