Apple-cherry tin cake (with morello cherries)

Name: Apple-cherry tin cake (with morello cherries)
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1.5 kg Apples; 7-10 Tbsp Juice; 1 glass (370 ml) Morello cherries; 200 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 375 g Flour; 1 package Baking Powder; 50 ml Mineral water; 75 g flaked almonds; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1.5 kg Apples
7-10 Tbsp Juice
1 glass (370 ml) Morello cherries
200 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
375 g Flour
1 package Baking Powder
50 ml Mineral water
75 g flaked almonds
7-10 Tbsp Grease
7-10 Tbsp Icing sugar

Directions

1
Wash, peel and quarter the apples, cut out the core. Cut apples into slices. Drizzle apple slices with lemon juice. Drain cherries well on a sieve. Collect the juice and use it for other purposes. For the dough, beat the fat, sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit.
2
Mix the flour and baking powder, add to the fat egg mixture and work into a smooth dough. Add mineral water and stir in. Spread the dough on a well greased baking tray and cover with the apple slices and cherries. Bake the cake in a preheated oven (electric oven: 200 °C/ gas: level 3) for 30-40 minutes. About 15 minutes before the end of the baking time, sprinkle the cake with the flaked almonds. Let the cake cool down and serve dusted with icing sugar as desired. Makes approx. 24 pieces
3
Dishes: Waechtersbach