Fine Cream Cake with Kriecherln

For the fine cream cake with Kriecherln, first butter a springform pan (26 cm diameter) and dust with flour. Remove the stones from the Kriecherl with a knife or a cherry pitter and cut into small pieces.

Beat butter and sugar until fluffy and add one egg at a time to the mixture. Sift flour and baking powder and fold into the dough together with the sour cream, yogurt and a pinch of salt. Mix well until a fine mass is formed. Finally, add the Kriecherl to the dough, coarsely stir in and fill into the prepared springform pan.

Bake the fine cream cake with Kriecherln in the preheated oven at 160 degrees for about an hour.

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