Crispy cake with cherries

Total time: 5hr 10m
Preparation Time: 40m

For 12 piece

Nutritional Information

Contains 376 Kcal, 6g Protein, 31g Carbohydrates, 25g Fat


  • 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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  • 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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