John Myers
Yogurt Cherry Cake
The perfect yogurt cherry cake recipe with a picture and simple step-by-step instructions.
- 6 Eggs
- 1 packet Vanilla sugar
- 420 g Sugar
- 280 g Flour
- 2 tsp Baking powder
- 125 g Grated chocolate
- 2 Glasses Cherries
- 500 g Cream cheese
- 750 g Cherry yogurt
- 2 packet Gelatin
- 250 g Cream
- 6 sheet Gelatin red
- Preheat the oven to 175 degrees / convection 155 degrees. Line a 26 cm diameter springform pan with baking paper. Beat eggs with vanilla sugar and 220 g sugar until frothy. Fold in flour with baking powder and grated chocolate. Pour the mixture into the mold and smooth it out. Bake the biscuit for approx. 35 minutes. Take out and let cool. Drain the cherries, collecting the juice. Mix the cream cheese with the yogurt and the remaining sugar. Prepare the gelatine according to the instructions on the packet and stir in. Whip the cream until stiff and fold into the yoghurt mixture. Halve the cake base horizontally. Place a cake ring around the bottom. Fold half of the cherries into the cream. Spread half of the cream on the bottom floor. Cover with top soil. Spread the rest of the cream on top. Top with the remaining cherries. Soak the red gelatine. Warm up church juice. Squeeze out the gelatine and dissolve it in it. Pour over the cherries and let them set
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