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Crispy cake with cherries
40 m active | 5 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 376
  • Fat about 25g
  • Carbohydrates about 31g
  • Protein about 6g
This is needed
This is needed for 12 piece
  • 150 g dark chocolate (70% cocoa), broken into pieces
  • 100 g butter, cut into pieces
  • 120 g cornflakes
  • 100 g hazelnuts, coarsely chopped
  • 2 tbsp sugar
  • 360 g plain yoghurt
  • 1 parcel vanilla sugar
  • 70 g sugar
  • 5 leaves gelatine, soaked for approx. 5 mins. in cold water, drained
  • 4 tbsp water, boiling
  • 2 dl full cream, beaten until stiff
  • 1 tbsp liquid honey
  • 600 g cherries, pitted
  • 1 tbsp unsalted pistachios, coarsely chopped
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And that's how it's done
And that's how it's done
Line the base of a springform pan (26 cm in diameter) with baking paper, grease the sides and line with cling film. Melt the chocolate and butter in a wide pan over a low heat, add the sugar, stir in the Cornflakes and hazelnuts. Transfer the mixture to the tin and press down gently. Cover and refrigerate for approx. 1 hr.
Combine the yoghurt, sugar and vanilla sugar. Dissolve the gelatine in the boiling water, mix together with 2 tbsp of the yoghurt mixture and immediately stir into the remaining mixture. Refrigerate the mixture until it is just set at the edges, then stir until smooth. Carefully fold in the whipped cream. Pour the mixture onto the cake base. Cover the cake and refrigerate for approx. 3 hrs. until set.
Remove the tin frame, slide the cake onto a platter. Mix the cherries with the honey, arrange on top of the cake, sprinkle with the pistachios, serve immediately.