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The tasty and sweet cherry punch cake simply fits perfectly into the Advent season. The Christmas markets are slowly opening their doors and you can enjoy the cozy and contemplative hours.
This small fine cherry punch cake tastes of warm spices and fruity sweet punch cherries.
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Cherry punch cake
filling
240 g frozen cherries
195 ml of punch or mulled wine
2 tbsp corn starch
1 tbsp vanilla sugar
base
90 g of butter
65g sugar
128 g spelt flour
50 g of ground almonds
1 tsp baking powder
1 egg
3 tbsp milk
1 tbsp of poppy seeds
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp of orange
also
silver colored sugar pearls
200 ml of whipped cream
1-2 tbsp of vanilla sugar
Preheat the oven to 180 ° C and grease a 18 cm springform pan and cover the bottom with baking paper.
base
Beat the soft butter with the sugar until creamy. Mix in the egg and the milk. Mix flour, almonds, poppy seeds, baking powder, spices and a pinch of sea salt and stir in the butter mixture.
Pour in the springform and smooth. Bake for 30 minutes and check with a wooden stick if the cake is ready.
Allow to cool for 10 minutes and then carefully place on a wire rack and allow to cool completely.
filling
Bring the cherries to a boil for 2-3 minutes with 100 ml of punch. Mix the remaining punch with the corn starch and vanilla sugar and add to the cherries and stir vigorously. Remove from heat and let cool slightly.
Cover the bottom with a cake ring.
Pour the cherries on the base, smooth the surface and let cool completely. After cooling remove the cake ring carefully.
Beat the whipped cream with a vanilla sugar. Coat the cake with the whipped cream and sprinkle with sugar pearls before serving.
If you try this white bean hummus or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Cherry punch cake
Ingredients
filling
- 240 g frozen cherries
- 195 ml of punch or mulled wine
- 2 tbsp corn starch
- 1 tbsp vanilla sugar
base
- 90 g of butter
- 65 g sugar
- 128 g spelt flour
- 50 g of ground almonds
- 1 tsp baking powder
- 1 egg
- 3 tbsp milk
- 1 tbsp of poppy seeds
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp of orange
also
- Silver colored sugar pearls
- 200 ml of whipped cream
- 1-2 tbsp of vanilla sugar
Instructions
- Preheat the oven to 180 ° C and grease a 18 cm springform pan and cover the bottom with baking paper.
base
- Beat the soft butter with the sugar until creamy. Mix in the egg and the milk. Mix flour, almonds, poppy seeds, baking powder, spices and a pinch of sea salt and stir in the butter mixture.
- Pour in the springform and smooth. Bake for 30 minutes and check with a wooden stick if the cake is ready.
- Allow to cool for 10 minutes and then carefully place on a wire rack and allow to cool completely.
filling
- Bring the cherries to a boil for 2-3 minutes with 100 ml of punch. Mix the remaining punch with the corn starch and vanilla sugar and add to the cherries and stir vigorously. Remove from heat and let cool slightly.
- Cover the bottom with a cake ring.
- Pour the cherries on the base, smooth the surface and let cool completely. After cooling remove the cake ring carefully.
- Beat the whipped cream with a vanilla sugar. Coat the cake with the whipped cream and sprinkle with sugar pearls before serving.
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