Almond-cherry cake

Name: Almond-cherry cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 50 g Butter or margarine; 1 kg Cherries; 1 washer Toast; 8 Eggs (size M); 200 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 200 g ground almonds without skin; 1 slightly heaped Tsp baking powder; 200 g flaked almonds; 7-10 Tbsp Fat and ground almonds

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

50 g Butter or margarine
1 kg Cherries
1 washer Toast
8 Eggs (size M)
200 g Sugar
1 pinch Salt
2 packages Vanillin sugar
200 g ground almonds without skin
1 slightly heaped Tsp baking powder
200 g flaked almonds
7-10 Tbsp Fat and ground almonds

Directions

1
Melt the fat, let it cool down a little. Wash the cherries, drain well and stone them. Crumble toast finely in the universal chopper. Separate eggs. Beat 6 egg whites until stiff.
2
Add 150 g sugar, salt and 1 packet of vanilla sugar. Stir in 8 egg yolks one after the other. Mix toast, almonds and baking powder. Fold into the egg cream. Carefully fold in the fat. Grease the fat pan of the oven and sprinkle with almonds. Add the mixture and smooth it down. Spread the cherries on the dough. Mix the flaked almonds with 2 egg whites, 1 packet of vanillin sugar and 50 g sugar. Spread the almond mixture on the cake.
3
Grease the fat pan of the oven and sprinkle with almonds. Add the mixture and smooth it down. Spread the cherries on the dough. Mix the flaked almonds with 2 egg whites, 1 packet of vanillin sugar and 50 g sugar. Spread the almond mixture on the cake. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for about 20 minutes. Let it cool down
4
waiting time approx. 2 hours