Sour cherry cake

Name: Sour cherry cake
Ingredients: 300 g sour cherries; 1/4 teaspoon salt; 4 eggs; 350 g sugar; 400 g full-fat yogurt; 100 ml oil; 1 teaspoon vanilla extract; 350-400 g flour; 10 g baking powder; 15 g powdered sugar

Dessert - Sour cherry cake by Natalia I. - Recipia

Sour cherry cake has full-fat yogurt in the batter, which gives it a soft crumb, with tart fruit on top. It bakes in a large pan; the fruit stays visible among golden patches of batter, and the cake is sliced once it has cooled. I choose firm sour cherries that hold their shape when I pit them. Preparation: 25 minutes. Cooking: 30-35 minutes. Resting: 60 minutes. Total time: 115-120 minutes. Serves: 20. Approximately 215 kcal and 4 g protein per serving.

Ingredients

300 g sour cherries
1/4 teaspoon salt
4 eggs
350 g sugar
400 g full-fat yogurt
100 ml oil
1 teaspoon vanilla extract
350-400 g flour
10 g baking powder
15 g powdered sugar

Preparation

1. Wash the sour cherries, remove the pits and leave them to drain in a colander. 2. Separate the eggs. Beat the egg whites with the salt until stiff, then gradually add the sugar and beat until it dissolves. The foam should be glossy and hold its shape. 3. Fold in the yogurt, oil, egg yolks and vanilla extract. 4. Mix the flour with the baking powder and gradually add it to the batter, folding from the bottom up with a spatula. Stop as soon as no streaks of flour remain. 5. Line a 30 x 40 cm pan with parchment paper. Pour in the batter, arrange the sour cherries on top and bake in a preheated oven at 170°C for 30-35 minutes, until lightly golden and a toothpick comes out clean. 6. Leave the cake to cool for 60 minutes, then dust it with powdered sugar and cut it into portions.

Notes

It goes well with unsweetened tea, which lets the tart fruit flavor come through. For a different version, you can add walnuts or Turkish delight to the batter, or mix a little cocoa into part of the batter. The batter contains gluten, eggs and dairy. Choose ripe but still firm sour cherries; very soft ones release more juice and crush easily when pitted. Frozen sour cherries work in the same amount, once fully thawed and thoroughly drained. If there is still liquid on the surface, pat them gently before arranging them on the batter. Small ones spread evenly, while large sour cherries can be halved after pitting. Keep it covered in the refrigerator and eat it within 3 days.