Cherry amarrettini box cake with pink icing

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 1 glass (370 ml; extraction weight: 185 g) Cherries
  • 1 package (75 g) Amarettini biscuits
  • 200 g soft butter or margarine
  • 175 g Sugar
  • 1 package Vanillin sugar
  • 3 Eggs (size M)
  • 100 g crushed almonds
  • 300 g Flour
  • 2 TEASPOONS Baking Powder
  • 5 TABLESPOONS Milk
  • 125 g Icing sugar
  • 7-10 Tbsp red food colouring
  • 7-10 Tbsp juice of 1/2 lemon
  • 7-10 Tbsp Chocolate hearts
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Drain the cherries. Coarsely chop the biscuits. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs bit by bit. Mix almonds, flour and baking powder, alternately stir in with the milk. Fold in cherries and biscuit crumbs.

  2. 2

    Pour the dough into a greased, flour-dusted box form (approx. 2 litres capacity). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 60 minutes. Leave the cake to cool in the tin for 10 minutes, then turn out onto a cake rack and let it cool down. Mix icing sugar, food colouring and lemon juice. Cover the cake with the icing, allow to dry and decorate with chocolate hearts. Whipped cream tastes good with it

  3. 3

    waiting time approx. 2 hours

Nutrition Facts

KCAL
330 kcal
CARBS
40 g
FATS
16 g
PROTEINS
5 g

More Delicious Recipes