Marbled Cake with Cherries

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Marbled Cake with Cherries
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Health Score:
Health Score
4,4 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
748
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie748 kcal(36 %)
Protein10.81 g(11 %)
Fat45.64 g(39 %)
Carbohydrates76.17 g(51 %)
Sugar added24.9 g(100 %)
Roughage0.92 g(3 %)
Vitamin A419.88 mg(52,485 %)
Vitamin D1.49 μg(7 %)
Vitamin E3.23 mg(27 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.36 mg(33 %)
Niacin1.56 mg(13 %)
Vitamin B₆0.04 mg(3 %)
Folate26.84 μg(9 %)
Pantothenic acid0.36 mg(6 %)
Biotin1.08 μg(2 %)
Vitamin B₁₂0.95 μg(32 %)
Vitamin C4.72 mg(5 %)
Potassium316.73 mg(8 %)
Calcium191.52 mg(19 %)
Magnesium20.5 mg(7 %)
Iron2.21 mg(15 %)
Iodine37.16 μg(19 %)
Zinc0.64 mg(8 %)
Saturated fatty acids28.52 g
Cholesterol166.14 mg
Author of this recipe:

Ingredients

for
1
Ingredients
2 jars
sour cherries (content per 370 grams drained)
For the batter
250 grams
softened Butter
200 grams
1 pinch
6
400 grams
3 teaspoons
2 tablespoons
3 tablespoons
For the cream
1 packet
Vanilla pudding powder (for 500 ml of milk)
500 milliliters
4 tablespoons
200 grams
softened Butter
50 grams
For the topping
75 grams
200 grams
Cocoa powder (for dusting)

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F) convection. Line a 30 x 40 cm (approximately 12 x 16-inch) baking sheet with parchment paper.

2.

For the batter: Drain the cherries well. In the bowl of an electric mixer, beat the butter with the sugar and salt until creamy. Add the eggs, one at a time, beating well after each addition. Mix together the flour and baking powder and stir into the butter mixture. The batter should be smooth and spreadable, add a little milk if necessary. Spread half of the batter onto the baking sheet and smooth the top. Stir the cocoa powder and milk into the remaining batter and spread on top of the light batter.

3.

Scatter the cherries over, pressing lightly and bake until a toothpick inserted in the cake comes out clean, 35-40 minutes. Cool on the baking sheet.

4.

For the cream: Prepare the pudding according to package directions and let cool. Beat the butter and powdered sugar until creamy. Stir in the pudding and spread on the cooled cake.

5.

For the topping: Coarsely chop the chocolate and melt along with the coconut oil in a heatproof bowl set over a pan of simmering water. Cool slightly, then gently spread over the cake so the chocolate icing doesn't mix with the pudding topping.

6.

Drag a fork through the chocolate to create wavy lines. Serve dusted with cocoa powder.