Servings: 8 pieces
Calories: 350kcal
Cost: $15
Equipment
- Mixer with dough hooks
- Springform pan (Ø 26 cm)
- Baking tray
- Sieve for draining cherries
- Spatula for spreading the filling
Ingredients
- 150 g soft butter
- 100 g sugar
- 1 egg (size M)
- 3 tablespoons baking cocoa
- 250 g flour (Type 405)
- 2 teaspoons baking powder
- 1 pinch salt
- some for greasing butter
- 350 g sour Morello cherries (drained weight)
- 125 g soft butter
- 120 g sugar
- 500 g lean curd
- 1 package vanilla pudding powder
- some icing sugar for sprinkling optional
Instructions
- Mix all the ingredients for the dough in a large bowl and knead for about 5 minutes until smooth.
- Preheat the oven to 180°C (or 160°C for circulating air) and grease a 26 cm springform pan.
- Press two-thirds of the dough evenly into the bottom of the pan, creating a slight edge of about 3 cm.
- Drain the Morello cherries and set aside.
- Beat the soft butter with sugar until creamy, then gradually add the eggs one by one.
- Stir in the lean curd and vanilla pudding powder until the mixture is lump-free.
- Spread the drained cherries over the dough base and pour the creamy filling on top.
- Scatter small pieces of the remaining dough across the surface of the cake.
- Bake for 50-55 minutes, then let cool completely before removing from the pan.
Notes
Chill the dough for 15 minutes before pressing into the pan for easier handling. Always drain the cherries thoroughly to prevent sogginess in the filling. Store the cooled cake in an airtight container for up to 2 days, or freeze individual slices for up to 3 months. Experiment with toppings like nuts or chocolate chips for added texture!
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg
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