Advocaat cherry cake

Name: Advocaat cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 glass (720 ml) Sour cherries; 150 g Flour; 5 Eggs (size M); 250 g Icing sugar; 1 package Vanillin sugar; 1/4 l Oil; 1/4 l Egg liqueur; 125 g Cornstarch; 1 package Baking Powder; 100 g Dark chocolate coating; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 glass (720 ml) Sour cherries
150 g Flour
5 Eggs (size M)
250 g Icing sugar
1 package Vanillin sugar
1/4 l Oil
1/4 l Egg liqueur
125 g Cornstarch
1 package Baking Powder
100 g Dark chocolate coating
7-10 Tbsp Fat and flour

Directions

1
Pour the cherries into a sieve and drain well. Carefully dab dry with kitchen paper and dust with 25 g flour. Whip the eggs, powdered sugar and vanilla sugar to a light cream. Stir in egg liqueur and oil. Mix 125 g flour, starch and baking powder, pour onto the egg cream and stir in. Carefully fold in the cherries.
2
Pour the dough into a well-greased, flour-spread pan (2.5 litres capacity) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. If necessary, cover the cake with aluminium foil after about 45 minutes. Remove from the oven and leave to cool in the mould for 15-20 minutes. Then turn out of the mould and let it cool down. Coarsely chop the chocolate coating and melt in a water bath. Spoon the chocolate coating over the cake and allow to dry
3
waiting time approx. 1 1/2 hours