• 8servings
  • 70minutes
  • 529calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsZinc, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300 g flour (for cakes)

  2. 150 g butter

  3. 2 tablespoons breadcrumbs

  4. 150 g sour cream

  5. 1 lemon (grated rind)

  6. 12 g baking powder

  7. 10 g sugar (with vanilla flavor)

  8. 3 g salt

  9. 450 g sour cherries (marasca, preferably)

  10. 4 tablespoons semolina

  11. 3 tablespoons sugar

  12. 1 tablespoon cinnamon

  13. 2 egg yolks

  14. 200 g heavy cream

  15. 2 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. Make dough following this schedule: flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter.

  2. Mix everything in a bowl and at the end add egg yolks. Mix some more and add sour cream.

  3. Mix more until you get nice greasy dough. If it is too greasy you can add some more flour.

  4. When done, put into refrigerator for 2 hours.

  5. After 2 hours, put the dough out and work a little to make it soft. Cut away a piece of dough size little more than a softball ball.

  6. Roll the rest of dough into ½ cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside.

  7. First cover the sough surface with semolina (it will soak the juices). Put sour cherry on dough (you can use frozen also). Cover the sour cherries eith sugar and cinnamon.

  8. Mix egg yolks with sugar until become light yellow. Add heavy cream into and pour over sour cherry.

  9. The dough you have put aside now grate over the topping. Put the cake into preheated oven on 180°C and bake 45-50 minutes.


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