John Myers
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Cherry Cake on Plate
The perfect cherry cake on plate recipe with a picture and simple step-by-step instructions.
For the dough
- 125 g Soft butter
- 250 g Flour
- 1 Sachets Grated lemon peel
- 2 teaspoon Baking powder
- 150 g Sugar
- 1 pinch Salt
- 1 Sachets Vanilla sugar
- 3 Eggs
- 6 tablespoon Milk
For covering
- 2 Glasses Morel cherries / sour cherries
- 1 kilogram Lowfat quark
- 225 g Sugar
- 1 Sachets Grated zest of one lemon
- 1 bag Vanilla custard powder
- 1 cups Creme fraiche Cheese
- 4 Eggs
For the casting
- 150 Milliliters Juice from the cherries
- 2 tablespoon Sugar
- 1 Sachets Cake glaze clear
- 100 Milliliters Water
- Preheat the oven top / bottom heat 180 ° C, drain the cherries, collect the juice from them and set aside.
- Make a dough with the food processor from the above ingredients. Stirring until a bound mass has formed. Line a baking sheet with parchment paper, place a baking frame on it and pour in the dough, smooth out. Now distribute the drained cherries evenly on the dough.
- Use the food processor to make a creamy quark cream from the ingredients listed for the topping and stir until a bound mass is formed. Now distribute the topping on the cherries by tablespoon and smooth out.
- Put the tray in the middle of the oven and bake for about 40-45 minutes until the cake is golden brown. After baking, let the tray cool down on a wire rack.
- Using the cherry juice, water, sugar and the cake icing, make a cake icing according to the instructions on the packet. Let it cool down briefly, then sprinkle the cake with it with a tablespoon, drizzle it in blobs or strips. Let the casting solidify. Loosen and remove the baking frame with a knife.
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