John Myers
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Cherry Buttermilk Cake
The perfect cherry buttermilk cake recipe with a picture and simple step-by-step instructions.
Ground :
- 5 Eggs
- 250 g Sugar
- 6 tbsp Warm water
- 250 g Flour
- 8 g Baking powder
Cream:
- 1 Glass Cherries
- 600 ml Buttermilk
- 400 ml Cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
- 16 leaf Gelatin
- 3 packet Vanilla sugar
- 125 g Sugar
- 2 tbsp Lemon juice
Decoration:
- 400 ml Cream
- 2 packet Cream stiffener
- Hazelnut brittle
- Cherries
Ground :
- Mix eggs with sugar and water for 10 minutes until foamy, mix in flour and baking powder. Pour the dough into a greased springform pan and bake at 180 ° C for about 25 – 30 minutes. Take the base out of the oven, let it cool down, then cut it horizontally twice and set it aside.
Cream:
- Drain the cherries. Puree 250 g of this and set aside for decoration. Soak the gelatine in cold water. Mix the buttermilk with sugar, lemon juice and 3 packets of vanilla sugar then add the pureed cherries and mix. Dissolve the gelatine, stir first with three spoons of the mixture and then add to the mixture. Mix everything together well. Whip the cream with vanilla sugar and cream stiffener until stiff. Add the cream to the cherry mixture.
- Put a cake ring around the bottom, spread a little cream, put a little bit of cream on top of the next base, put some cream on it again, put it in the fridge for a moment, then put the lid on and spread the rest of the cream on top. Then put the cake in the cold for about 3 hours.
- Beat the cream with the cream stiffener until stiff. Take the cake out of the refrigerator, carefully loosen the cake ring and spread the cream all around. Put the rest of the cream in a piping nozzle and decorate the cake with the cream, hazelnut brittle and the cherries that have been set aside. Keep in a cool place until just before serving.
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