John Myers
Ingredients for 1 servings:
- 1 jar cherry(s) (720 ml)
- 150 g crème fraîche
- 125 g butter
- 150 g sugar
- 3 m.-sized eggs
- ½ lemon(s), grated peel only
- 300 g flour
- ½ pack of baking powder
- 1 pinch of salt
- 50 g dark chocolate coating
- Fat, for the shape
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Drain the cherries. Beat the fat and sugar until creamy. Beat in the eggs, one at a time. Stir in the crème fraîche and the lemon zest. Mix the flour, baking powder, and salt and stir in. Grease a 26 cm springform pan. Smooth the batter into the pan and arrange the cherries on top. Bake the cake in a preheated oven (electric oven: 175°C/fan oven: 150°C) for about 45 minutes. Remove from the pan and let it cool completely on a wire rack. Chop the chocolate coating and melt it in a bain-marie. Let it cool slightly. Remove the cake from the pan and place it on a cake plate. Spoon the chocolate coating into stripes over the cake and let it set.
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