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Cherry cake with rye flour

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Ingredients for 1 servings:

  • 250 g fat
  • 300 g sugar
  • 4 eggs
  • Milk
  • 250 g rye flour
  • 50 g wheat flour type 405
  • 3 tsp baking powder
  • 200 g nuts, ground
  • 3 tsp cocoa powder
  • 2 jars of sour cherries
  • cornstarch
  • some cherry liqueur

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Sheet cake, approx. 20 pieces

Prepare a batter with fat, sugar, eggs, milk, flour, baking powder, nuts, and cocoa. Spread the batter onto a greased baking sheet. Place the drained cherries (reserving the juice!) on top. Bake the cake at 200°C for about 40 minutes. Thicken the cherry juice (1/2 liter) and, if desired, liqueur with the cornstarch. Spread the compote over the baked cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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