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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
Base
  • 150 g dark chocolate (70% cocoa), broken into pieces
  • 2 tbsp sugar
  • 100 g butter, cut into pieces
  • 120 g cornflakes
  • 100 g hazelnuts, coarsely chopped
Filling
  • 360 g plain yoghurt
  • 70 g sugar
  • 5 leaves gelatine, soaked for approx. 5 mins. in cold water, drained
  • 4 tbsp water, boiling
  • 1 parcel vanilla sugar
  • 2 dl full cream, beaten until stiff
Cherries
  • 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
Base
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.
Filling
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.
Cherries
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.