John Myers
Baking: Amarena Cream Cake
The perfect baking: amarena cream cake recipe with a picture and simple step-by-step instructions.
- 2 piece Free range eggs, size L.
- 200 g Sugar
- 100 ml Rapeseed oil
- 200 ml Cream 30% fat
- 1 piece Vanilla pod
- 400 g Spelled flour type 630
- 1 teaspoon Baking powder
- 50 ml Milk
- 250 g Amarena cherries with a little juice
- Fat and breadcrumbs for the mold
- Mix eggs with sugar and oil well. Add the pulp of the vanilla pod, cream, flour and baking powder and make a batter.
- Thin the dough a little by adding milk.
- Grease and crumble a loaf pan. Pour in half of the batter, place the Amarena cherries on top and fold in carefully with a fork. Be careful not to let them get to the bottom of the pan, otherwise they will stick and the cake will no longer come out.
- Cover with the second half of the dough and bake the cake in the preheated oven at 160 degrees for about 1 hour. (Toothpick sample)
- Tip 5: If you use baking foil or paper instead of fat and breadcrumbs, you can be sure that the cake will come out of the mold again.
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