Charlotte’s Cherry Charm

Monday 17 March 2014
by  (^°^)
popularity : 3%

This is a famous, beautiful, German recipe that will charm your plate. Charlotte’s Cherry Charm is the perfect cake for a miserable, cold, rainy day. Its crunchy cherry crumble will soon enough sprinkle a smile on your face! In fact, I believe that even the worst teacher in the whole wide world will smile for the first time! That’s something you don’t want to miss!

MixtureCherry mixtureCrumble
“fromage blanc" 20 fresh cherries 150g butter or margarine
• 6 tsp milk 2 tsp cornflour 150g sugar
• 6 tsp oil 2 pinches cinnamon 1 packet vanilla sugar
• 80g sugar Sugar (if desired) 300g flour
• 1 packet vanilla sugar ½ packet baking powder
• 1 pinch salt 1 tsp cocoa powder
• 300g cornflour
• 1 packet baking powder

Get baking Preheat the oven to 175°C. Mixture:
- 1.Mix the fromage Blanc, milk, oil, sugar, vanilla sugar and salt in a bowl.

- 2.Use a second bowl to mix the flour and 1/2 of the baking powder.

Cherry mixture:
- 1. Strain the cherries and keep the juice in a third bowl.
- 2. Mix this with the cornflour and warm up.
- 3. Boil and add cinnamon (and sugar if desired (choose your amount of sugar)). Mix.
- 4. Leave to cool.

- 1. Using the butter or margarine make a ball.
- 2. Use a fourth bowl to mix the baking powder (the second ½) and the flour.
- 3. Mix these ingredients from the two steps together and make small balls.
- 4. Make two groups of these and cover half in cocoa powder.

The whole thing:
- 1. Put all mixture at the bottom of a greased tin. And fold it up on the edges.
- 2. On top of this pour over the cherry mixture.
- 3. On top of the cherry mixture put the butter and cocoa powder balls.
- 4. Bake this cake at 175°C in the oven for 30 mins.
- 5. Let the cake cool.

Your cake is now ready to be devoured! Enjoy!