Sour cream cherry cake

Sour cream cherry cake

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Method

Sour cream cherry cake

Method

Preheat the oven to 200 degrees C.
Grease a baking tray (35 x 40) with some butter and dust in well with flour.

In a mixing bowl whisk 250g butter, 250g sugar, salt and vanilla with a Braun hand blender or Braun hand mixer until the batter is smooth and creamy. Add the 4 eggs one by one, beating with each addition for approx. 1 minute.
Mix the baking powder and flour together. Add the dry ingredients and the milk alternatively to the egg/sugar batter, folding and stirring the batter after each addition.

Pour the batter onto the baking tray and smooth the surface. Spread the cherries evenly over the batter.
In a smaller mixing bowl quickly beat the sour cream, 4 tablespoons sugar and 2 eggs together. Pour this mixture over the cherries. Sprinkle with the hazelnut slices. Bake for 30-35 minutes. Take out and allow to cool.

Cut the cake in half then in 8 to 10 triangle cake pieces.

Ingredients

1.5 kg fresh cherries - pitted
250 g + more soft butter
250 g + 4 tablespoons sugar
pinch of salt
1 vanilla bean - insides scraped
6 eggs
300 g + more flour
1 teaspoon baking powder
4-6 tablespoons milk
125 g sour cream
75 g hazelnut slices

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