Ingredients
●
Sugar
250 g
+ 175g for the glaze
●
Sour cream
250 g
or substitute with yogurt or kefir
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Step by step
Step 1
Mix the eggs thoroughly with sugar and salt until well combined.
Step 2
Add the sour cream to the mixture and stir until smooth.
Step 3
Gradually add the flour and baking powder.
Whisk until the batter is smooth and free of lumps, resulting in a thick, creamy consistency.
Step 4
Line a stove tray with baking paper and pour in the batter, spreading it evenly. Distribute the pitted cherries over the batter.
Bake in a preheated oven at 180°C (356°F) for 15-20 minutes.
Step 5
While the cake is baking, prepare the crunchy glaze.
Combine the butter, 175 g of sugar, and milk in a saucepan. Heat until it begins to boil, then remove from heat.
Step 6
Stir in the cornflakes until fully coated. Allow the mixture to cool slightly.
Step 7
Remove the semi-baked cake from the oven and spread the cornflake glaze evenly over the top.
Step 8
Return the tray to the oven and bake for another 15 minutes until the topping is golden and crispy.
Step 9
Once baked, remove the cake from the oven and let it cool completely before serving.
Step 10
Cut into slices, serve, and enjoy!
Quantity:
1 kg
(10-12 servings)
Prep time:
30 min
Difficulty:
easy
Ready in:
60 min
Publish date:
