in Recipes

Cherry yogurt cake

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Ingredients for 1 servings:

  • 5 eggs
  • 200 g sugar
  • 300 g nuts, chopped
  • 1 tsp baking powder
  • 1 jar sour cherries
  • 2 cups of cream
  • 3 packs of cream stiffener
  • 1 cup of yogurt
  • 3 tbsp powdered sugar
  • 1 pack of cake glaze, red

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Beat the eggs and sugar until frothy. Mix the nuts and baking powder and stir in. Bake the batter in a springform pan lined with baking paper at 175°C for about 45 minutes. Let the cake cool. Place a cake ring around the cake. Arrange 1 jar of drained sour cherries on top. Whip the cream with 2 packets of cream stabilizer until stiff. Add the yogurt, powdered sugar, and 1 packet of cream stabilizer. Spread the mixture over the cherries. Mix the cake glaze with 250 ml of sour cherry juice and spread it over the cream and yogurt mixture. Refrigerate the cake for about 2 hours.

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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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