John Myers
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Leegebrucher Cherry Cake
The perfect leegebrucher cherry cake recipe with a picture and simple step-by-step instructions.
Sponge mixture:
- Flour
- 250 g Butter
- 200 g Sugar
- 200 g Salt
- 4 Eggs
- 150 g Natural yoghurt
- 150 ml Milk
- 500 g Flour
- 1 Baking powder
- 0,5 tsp Cinammon
- 50 g Chocolate grated dark
For dusting:
- Powdered sugar
- Beat the butter, sugar, eggs, salt, yogurt and milk until frothy.
- Mix the flour, baking powder and cinnamon and gradually add in until a creamy batter is formed. Then add the chocolate and stir in.
- Toss the cherries in the flour (then they won’t be so juicy when baking), fold into the dough and spread everything on a greased baking sheet.
- Bake in a preheated oven (fan oven 170 ° C) for about 35 minutes, turn off the oven and let it rest for another 5-10 minutes.
- Let the cake cool down and dust with powdered sugar.
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