John Myers
Contents
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Ingredients
- For the dough:
- 160 g Flour
- 0,5 teaspoon Baking powder
- 160 g White sugar
- 150 g Butter
- 200 g Crème fraîche 30%
- 1 pinch Salt
- 3 Free range eggs
- For covering:
- 1 glass Morello cherries
- 400 g Crème fraîche 30%
- 100 g White sugar
- 200 g Coconut flakes
Instructions
- Pour the morello cherries into a sieve and drain well.
- In a mixing bowl, stir the butter, sugar and a pinch of salt until creamy. Gradually stir in the eggs. Now stir in the crème fraîche. Mix the flour with the baking powder, sieve over it and stir in.
- Put the dough in a prepared springform pan and smooth it out. Roll the drained morello cherries in the coconut flakes and spread on the dough. Place the cake in the oven preheated to 180 degrees (convection) and bake for about 30 minutes.
- Put the crème fraîche in a mixing bowl and mix with the sugar and the remaining coconut flakes. Now place the mixture on the pre-baked cake and bake for another 25 minutes at the same heat. After the baking time, take it out of the oven and let it cool down in the tin.
Nutrition
Serving: 100gCalories: 513kcalCarbohydrates: 50.6gProtein: 4.1gFat: 32.9g
