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Sour Cream Cherry Cake | Refreshing & Fruity
(0)
60 min
Under an hour
Gurkerl Küche
Diese erfrischende Weichseltorte vereint einen luftigen Biskuitboden mit einer cremigen Sauerrahm-Mousse und einem fruchtigen Weichselspiegel. Ein klassisches Dessert, das durch die feine Säure der Weichseln und die Leichtigkeit des Sauerrahms besticht – perfekt für warme Sommertage oder als krönender Abschluss eines festlichen Menüs.
Preparation method
Prepare Sponge Cake Base
Line the bottom of a springform pan (Ø 22 cm) with baking paper, grease and flour the rim. Sift the flour with the baking powder. Separate the eggs.
Beat the egg whites until stiff, gradually sprinkling in the granulated sugar spoonful by spoonful until dissolved. Then stir in the egg yolks and oil individually. Finally, gently fold in the flour mixture. Pour the batter into the pan and bake in a preheated oven at 180°C (top/bottom heat) or 160°C (convection) for approx. 35 minutes. Let cool completely.
Prepare Sour Cream Filling
Soak half of the gelatin sheets (20 g) in cold water. Stir the sour cream smooth with 50 g powdered sugar and the vanilla sugar.
Ingredients
Nutritional values
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