Creamy Cherry Cake

Creamy Cherry Cake



yield : 6

400 g flour
100 ml sparkling water
100 ml oil
200 g sugar
4 medium eggs
1 sachet vanilla sugar
1 glass(es) morello cherries
200 g sour cream
200 g crème fraîche
200 g whipping cream
2 tbsp cornstarch

Directions for Creamy Cherry Cake

Preparation time: ca. 40 min / Cooking / Baking Time: ca. 30 min Resting time: ca. 3 hrs / Grade of difficulty:medium / Calories per portion: n/a

In a bowl whisk the flour with sparkling water, oil, sugar, eggs and the vanilla sugar until frothy. Spread the batter onto a lined baking tray. Bake in the preheated oven at 200°C for 25-30 minutes until the cake base is golden. Allow to cool.Drain the cherries and keep the juice.

Whip the cream until stiff. Fold in the Crème fraîche and the sour cream. Spread the cake base with the cream. Dust with cinnamon and arrange the cherries on top.

Mix the cornstarch with some of the cherry juice. Bring the remaining juice to a boil, add the cornstarch mixture and cook until thickened.

Spread the glaze over the cherries, let cool down and refrigerate the cake for 2-3 hours before serving.