John Myers
Chocolate – Cherry Mini Jelly Cake
The perfect chocolate – cherry mini jelly cake recipe with a picture and simple step-by-step instructions.
- 1 Egg
- 125 g Soft butter
- 150 g Sugar
- 1 packet Vanilla sugar
- 250 ml Buttermilk
- 300 g Flour
- 3 teaspoon Baking powder
- 75 g Dark chocolate flakes
- 250 g Sour cherries from the glass
- Mix the egg, sugar, vanilla sugar and butter
- Add the buttermilk and mix well
- Mix the flour with baking powder and fold into the egg-sugar-milk mixture. Work everything together to form a smooth dough
- Fold in the chocolate shavings
- Put the drained sour cherries in a small bowl. Whole cherries were just too big for me for the mini molds. I put a hand blender into the cherries two or three times and chopped them so roughly
- Fold the cherry mixture under the finished dough
- My mini molds were put together to form a size 6 tray. I greased the tray well and sprinkled it with breadcrumbs. Then knock out the excess breadcrumbs
- Fill in the dough and bake at 150 ° C hot air for about 25 minutes
- Serve sprinkled with powdered sugar
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