Advocaat cherry cake

Name: Advocaat cherry cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 g soft butter or margarine; 100 g Sugar; 1 pinch Salt; 2 Eggs (size M); 125 g + 1 tablespoon of flour; 25 g Cornstarch; 2 coated Tsp Baking Powder; 80 ml Egg liqueur; 200 g frozen cherries (or from the glass); 150 g Icing sugar; 2-3 TABLESPOONS Cherry Juice; 7-10 Tbsp pink sugar pearls

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 g soft butter or margarine
100 g Sugar
1 pinch Salt
2 Eggs (size M)
125 g + 1 tablespoon of flour
25 g Cornstarch
2 coated Tsp Baking Powder
80 ml Egg liqueur
200 g frozen cherries (or from the glass)
150 g Icing sugar
2-3 TABLESPOONS Cherry Juice
7-10 Tbsp pink sugar pearls

Directions

1
Mix fat, sugar and salt with the whisk of the hand mixer for about 5 minutes until creamy. Stir in the eggs one after the other. Mix 125 g flour, starch and baking powder and stir in alternately with the egg liqueur. Turn frozen cherries in 1 tablespoon of flour and fold into the dough. Pour the dough into a silicone mould (crown form; 1 litre capacity) (or a ring cake mould greased and dusted with flour).
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Let the cake rest in the pan for approx. 10 minutes, turn out onto a cake rack and let it cool down. Stir icing sugar and cherry juice until smooth. Spread the icing on the cake and let it dry for about 15 minutes. Decorate with pink sugar pearls and let dry again for about 30 minutes
3
waiting time approx. 1 1/2 hours