Fruity Cherry Cake/ Saftiger Kirschkuchen

For the base

Ingredients: 50g corn flour, 200g flour, 60g sugar, 1 tbs baking powder, 125g butter, 1 egg

Method: Measure all dry ingredients into a bowl and stir well to combine. Cut pieces of cold butter into the dry ingredient. Add an egg and knead the dough till smooth. Wrap dough with cling wrap and place in the fridge for 30 min. Flatten out the dough using a cling wrap on top of dough to prevent it from sticking to the rolling pin. Press dough into the baking tin. Make sure that you have 2 cm on the side of the tin.

For the filling

Ingredients: One bottle 700g cherries in light syrup (drained) or 500g pitted fresh cherries, two handfuls of breadcrumbs.

Method: Arrange the drained cherries onto the cake base. Alternatively, use canned peaches or apricots. Sprinkle two handful of breadcrumbs over the cherries. Breadcrumbs absorb any liquid that the cherries may give out, preventing the cake from becoming soggy.

For the topping

Ingredients: 2 eggs, 200 g sour crème or crème fraîche (if you really can’t find them use plain full cream yoghurt , 100g sugar, 2 tsp vanilla extract/essence, 20g corn flour

Method: Measure all ingredients. Separate eggs and beat egg white till stiff. Fold in the eggwhite mixture into the topping mixture and pour it over the prepared cake.

Preheat oven at 200C and reduce to 180C after placing cake for baking. Bake for 35 min. After 20 min. cover the top of the cake with a sheet of brown paper to prevent the top from burning. Cake is done. Remove from the oven and let it cool down to room temperature.

Serve warm with a dollop of softly whipped cream and a hot cup of Roibos tea. Enjoy!