Hazelnut and cherry cake

Name: Hazelnut and cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 150 g Hazelnut kernels; 200 g Dark chocolate; 150 g Whole milk yoghurt; 3 Eggs (size M); 1 TABLESPOON Lemon juice; 300 g Sugar; 3 packages Vanillin sugar; 300 ml Sunflower oil; 425 g Flour; 1 package Baking Powder; 250 g frozen cherries; 400 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

150 g Hazelnut kernels
200 g Dark chocolate
150 g Whole milk yoghurt
3 Eggs (size M)
1 TABLESPOON Lemon juice
300 g Sugar
3 packages Vanillin sugar
300 ml Sunflower oil
425 g Flour
1 package Baking Powder
250 g frozen cherries
400 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Roast the nuts in a pan without fat while turning, remove, let cool and chop coarsely. Coarsely chop the chocolate. Mix yoghurt, eggs, lemon juice, sugar, 1 packet of vanillin sugar and oil with the whisk of the hand mixer.
2
Mix flour with baking powder and stir into the egg mixture. Stir in 100 g hazelnuts, chocolate and frozen cherries.
3
Pour the dough into a greased springform pan (26 cm Ø) dusted with flour, spread smooth and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour.
4
Take out and let it cool down on a cake rack for about 45 minutes, remove from the tin and let it cool down.
5
Whip the cream and 2 sachets of vanilla sugar with the whisk of the hand mixer until stiff, spread loosely on the cake with a tablespoon. Sprinkle the remaining hazelnuts on top and arrange the cake.