Russian cherry cake

Ingredients for 1 servings:

• 200 g butter, soft or margarine
• 400 g flour
• 250 g yogurt
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 500 g sour cherries, pitted
• 100 g sugar
• e.g. powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

really tasty and juicy

For the dough, knead the butter, flour, yogurt, baking powder, and vanilla sugar with a dough hook until smooth. Roll out the dough on a floured surface until about 3 mm thick and 30 cm long, and cut into 7-8 cm wide strips. Place the cherries in the center of the strips, sprinkle with sugar, and roll up the strips. Then place the rolls in a 26 cm diameter springform pan in a spiral shape. Bake the cake at 180 °C (convection oven) for 30-40 minutes. Once cooled, dust the cake with icing sugar. Tip: The original recipe calls for 200 g of butter, but I use 100 g butter so the cake isn’t too thick. I also never sprinkle the entire 100 g of sugar over the cherries; I do it by taste, or just enough so that the cherries are lightly covered with a layer of sugar.