Almond and cherry cake with cream cheese frosting

For 12 pieces
  • 200 g butter or margarine
  • 1 Pinch Salt
  • 295 g Sugar
  • 1 packet vanillin sugar
  • 4 Eggs (size M)
  • 280 g flour
  • 12 g Baking powder
  • 120 g Crème fraîche
  • 120 g chopped skinless almonds
  • 1 glass (370 ml) cherries
  • 1 Vanilla pod
  • 20 g Cornstarch
  • 85–90 g Icing sugar
  • 75 g Almond kernels with skin
  • 100 g double cream cheese
  • 1–2 EL Whipped cream
  • fat and flour
105 minutes
very easy
Mix the fat, salt, 220 g sugar and vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder. First stir the crème fraîche, then the flour mixture into the fat and sugar mixture. Fold in the almonds. Pour the dough into a greased springform tin (22 cm Ø) dusted with flour and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 65–70 minutes. Remove, let cool for approx. 10 minutes and remove from the edge. Let the cake cool completely
Drain the cherries in a sieve. Collect the juice and make up to 200 ml with water. Cut the vanilla pod lengthways and scrape out the pulp with a knife. Mix the starch with a little water until smooth. Boil the juice in a saucepan. Add the vanilla pulp, pod and 50 g powdered sugar and simmer for about 3 minutes. Add starch and let thicken while stirring constantly. Remove the vanilla pod. Add cherries. Let cool down
Boil 40 ml water, 75 g sugar and vanilla sugar in a coated pan. Add the almonds and cook at a high temperature, stirring constantly, until the sugar is dry. Reduce the temperature to medium and stir until the sugar melts again. Place the almonds on baking paper and pull apart immediately with 2 forks. Let cool down
Mix the cream cheese and cream with the whisk of the hand mixer on the highest setting for 2-3 minutes until smooth. Add 35–40 g of powdered sugar andUse the whisk of the hand mixer to whisk until thick and creamy
Divide the cake horizontally. Spread the cherry compote on the lower base, place on the upper base. Brush the cake surface loosely with cream cheese topping. Sprinkle with roasted almonds
Waiting time about 1 1/2 hours
1 piece approx .:
  • 540 kcal
  • 2230 kJ
  • 9 g protein
  • 30 g fat
  • 57 g carbohydrates


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