Go Back
–+ servings
A piece of Little Red Riding Hood Cake on a plate. The rest of the cake is in the background.

Prosecco & Cherries Cake

Anke
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Chilling time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 12 slices

Ingredients
  

  • ¾ cup butter softened
  • 1½ cups sugar
  • 4½ tsp vanilla extract
  • ¼ tsp salt
  • 3 eggs
  • 1¾ cups all-purpose flour
  • 2 tsp baking powder heaping
  • 2 tbsp cocoa powder
  • 2 tbsp milk
  • 1 jar (14 oz) sour cherries in syrup
  • 2 cups low-fat Skyr
  • 2 tbsp vanilla instant pudding mix
  • 1¾ cups heavy cream
  • 1 cup cherry juice
  • 1 package cake glaze

Instructions
 

  • Preheat the oven to 350°F.
  • Cream together butter with 1 cup and 2 tablespoons sugar. Add 2½ teaspoons of vanilla extract.
  • Beat in eggs one at a time. Add the flour and baking powder and mix until just combined.
  • Pour half of the batter into a greased springform pan.
  • Mix cocoa powder and milk into the other half of the batter. Pour the chocolate batter into the cake pan.
  • Drain the cherries in a sieve, reserving the juice.
  • Spread the cherries over the batter. Bake for 45 minutes.
  • Let the cake cool on a cake plate. Place a cake ring or the rim of the springform pan around it.
  • Prepare the cream mixture by mixing the Skyr with 2 teaspoons of vanilla extract, 1 tablespoon of vanilla instant pudding mix, ¼ cup sugar, and a pinch of salt.
  • Whip the heavy cream with the remaining pudding mix until stiff. Fold it into the Skyr mix. Spread the mixture over the cake and chill for 2 hours.
  • Mix 1 cup of cherry juice with 1 tablespoon of sugar and the clear cake glaze according to package directions. Immediately pour the glaze over the rounded side of a tablespoon onto the Skyr mix.
  • Let the cake cool for another 30 minutes before serving.

Notes

The cake can also be prepared the day before.