Buttermilk cake with cherries and almond crust
Time
Preparation time: 30 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr.
Buttermilk cake with cherries and almond crust - a simply and quickly prepared cake - delicious and easy!
Since I unfortunately did not get rhubarb at the last weekend shopping, I had to come up with another cake. After a quick check-up of my supplies, this delicious, fluffy cake was created, which is easy and very fast prepared.
ingredients
For the dough:
- 5 eggs
- 250 g of sugar
- 1 pck of vanilla sugar
- 500g flour
- 1 pck of baking soda
- 1 teaspoon soda
- 300 ml of buttermilk
- 1 glass of sour cherries (you can certainly take other fruits or berries)
For the almond crust:
- 100 g almond flakes
- 40 g of sugar
- 200 ml of cream
preparation
- The preparation is simple and fast.
- First, drain the cherries and set the oven to 190-200 degrees.
- Then the eggs are stirred with the sugar and vanilla sugar until frothy, the flour mixed with the baking powder and soda is added in portions with the buttermilk and the whole is stirred into a smooth dough.
- Finally, carefully lower the dripped cherries and pour the viscous dough onto a greased or lined baking sheet.
- For the almond crust, mix the almonds with the sugar and spread them over the dough.
- Now the plate comes for about 30 minutes in the preheated oven until the crust has turned golden brown. (Absolutely make a stick test!)
- In the meantime, the cream is warmed a little and drizzled over the still hot cake, then allowed to cool or even a piece of hot enjoy - tastes great!
Another tip: Next time I will not chop the cherries, but distribute them on the dough, they will sink by themselves.
So, now I wish you a lot of fun baking and enjoying!
