Two-tone sour cherry cake

Name: Two-tone sour cherry cake
Ingredients: 200 g butter; 125 g sugar; 1 packet vanilla sugar (8 g); 1/4 teaspoon salt; 4 eggs; 300 g flour; 1 packet baking powder (10 g); 200 ml whipping cream; 1/2 teaspoon rum essence; 2 tablespoons jam; 20 g flour; 1 tablespoon cocoa or carob powder; 500 g pitted sour cherries; 20 g flour; 10 g powdered sugar

Dessert - Two-tone sour cherry cake by Ozana J. - Recipia

Two-tone sour cherry cake is usually served with coffee or after lunch; it has a soft crumb, with a layer of cocoa and tart sour cherries in the middle. Butter and cream keep the batter tender, while the jam brings the cocoa and fruit flavors together without covering up the cherries. I like to cut it into thin slices, while the two colors are still easy to see. Preparation: 25 minutes. Cooking: 55 minutes. Resting: 30 minutes. Total time: 110 minutes. Servings: 10. Approximately 460 kcal and 7 g protein per serving.

Ingredients

200 g butter
125 g sugar
1 packet vanilla sugar (8 g)
1/4 teaspoon salt
4 eggs
300 g flour
1 packet baking powder (10 g)
200 ml whipping cream
1/2 teaspoon rum essence
2 tablespoons jam
20 g flour
1 tablespoon cocoa or carob powder
500 g pitted sour cherries
20 g flour
10 g powdered sugar

Preparation

1. Preheat the oven to 180°C and line a round pan with baking paper. 2. Mix the softened butter with the sugar, vanilla sugar and salt. Beat in the eggs one at a time. 3. Add 300 g flour, the baking powder, whipping cream and rum essence. Mix until you have a smooth batter. 4. Divide the batter in two. Mix the jam, cocoa and 20 g flour into one half. 5. Remove the pits from the sour cherries and toss the fruit in the remaining 20 g flour. 6. Pour the plain batter into the pan, arrange the cherries on top and cover with the cocoa batter. 7. Bake for 55 minutes, until golden and the batter in the middle no longer looks raw. Leave the cake to cool for 30 minutes, then dust with powdered sugar.

Notes

A 24 cm round pan gives it room to rise; in a smaller one the crumb will be taller and it may need a little more time. Firm sour cherries hold their shape better, and if yours are very juicy, leave them to drain after pitting. Keep it covered in the fridge for up to 3 days and let the slices sit at room temperature for a little while before serving. Black tea goes well with it. You can replace the sour cherries with 500 g pitted plums or chopped apricots; the cake contains gluten, dairy and eggs.