Cherry Snail Cake

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Cherry Snail Cake
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Health Score:
43 / 100
1 hr 15 min.
ready in 2 h.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie313 cal.(15 %)
Protein6 g(6 %)
Fat18 g(16 %)
Carbohydrates32 g(21 %)
Sugar added10 g(40 %)
Roughage1.2 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.1 mg(9 %)
Vitamin K5.9 μg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0 mg(0 %)
Folate31 μg(10 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C3 mg(3 %)
Potassium152 mg(4 %)
Calcium63 mg(6 %)
Magnesium18 mg(6 %)
Iron0.6 mg(4 %)
Iodine6 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids7.7 g
Uric acid15 mg
Cholesterol59 mg
Complete sugar15 g


For the cake
1 jar Sour cherry
175 grams Margarine
100 grams sugar
1 packet Vanilla sugar
3 medium eggs
50 milliliters milk
375 grams Pastry flour
2 tsps Baking powder
375 milliliters milk
1 packet Vanilla (or almond pudding)
40 grams sugar
250 milliliters Whipped cream
1 packet whipped cream stabilizer
2 tsps butter
40 grams ground almonds
2 tsps brown sugar
How healthy are the main ingredients?
Whipped creamMargarinesugarsugaralmondsugar

Preparation steps


For the cake: Drain the sour cherries. Mix the margarine with sugar, vanilla sugar and eggs until creamy. Stir in the milk. Combine the flour with baking powder and sift. Mix flour mixture into batter and stir quickly. Fold in the cherries. Line the bottom of a 24 cm diameter (approximately 9 1/2 inch) springform pan with parchment paper. Fill with batter and smooth. Bake in a preheated oven at 180°C (approximately 350°F) for about 40 minutes.


Let the cake cool for 10 minutes in the pan. Loosen the cake from the pan turn out onto cake rack lined with parchment paper. Pulling on the paper, turn the cake and cut in a spiral pattern. Push the cake apart slightly to cool. Combine 75ml (approximately 1/3 cup) of milk with the pudding powder. Boil the remaining milk with the sugar. Stir in the pudding mixture and bring to a boil again. Pour into a bowl, cover with plastic wrap and leave to cool.


Whip the cream with cream stabilizer and fold into the pudding. Fill piping bag with the pudding cream fitted with a hole tip. Place the cake on a large plate. Fill the spiral with the cream and create a snail shell pattern on the cake. Over the rest of the plate pipe the body of the snail using the rest of the cream. Melt the butter in a pan and toast the almonds until golden brown, then sprinkle with sugar. Decorate the snail cake with the almonds.