John Myers
Sunken Cherry Cake
The perfect sunken cherry cake recipe with a picture and simple step-by-step instructions.
- 150 g Sugar
- 190 g Buter soft
- 1 Pck. Vanilla sugar
- 1 pinch Salt
- 4 Eggs size L. Eggs size L.
- 250 g Flour type 550
- 0,75 Pck. Baking powder
- 1,5 tbsp Milk
- 2 tbsp Kirsch
- 600 g Sour cherries frozen
- Icing sugar for dusting
- Preheat the oven to 200 ° O / bottom heat (circulating air 180 °). Lightly grease a small sheet (possibly a lasagna form (20 x 30 cm) and line it with baking paper.
- Let the TK cherries thaw slightly. Whip the butter, sugar, vanilla sugar and salt until creamy. Gradually stir in the eggs. Mix flour with baking powder and stir into the butter / egg mixture. Mix the dough with milk and kirsch until smooth, fold in the cherries and pour everything into the pan.
- The baking time is 35 – 40 minutes on the 2nd shelf from the bottom. Let the cake cool in the tin, then lift it out of the tin with the paper, remove it and sprinkle its surface with icing sugar.
- If you don’t want to use kirsch or have it on hand, take 2 tablespoons more milk.
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