Crispy cake with cherries

Crispy cake with cherries

Total: 5 hr 10 Min. | Active: 40 Min.
Nutritional value / piece: 376 kcal
, Fat: 25 g
, Carbohydrate: 31 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g dark chocolate (70% cocoa), broken into pieces
100 g butter, cut into pieces
2 tbsp sugar
120 g cornflakes
100 g hazelnuts, coarsely chopped


360 g plain yoghurt
70 g sugar
1 parcel vanilla sugar
5 leaves gelatine, soaked for approx. 5 mins. in cold water, drained
4 tbsp water, boiling
2 dl full cream, beaten until stiff


600 g cherries, pitted
1 tbsp liquid honey
1 tbsp unsalted pistachios, coarsely chopped
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How it's done

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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.

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