Cherry and hazelnut cake

Ingredients

Directions

1. 1

   Defrost the cherries at room temperature. In the meantime, mix 500 g flour, salt, 300 g sugar, 400 g butter, 4 eggs with the whisks of the hand mixer. Smooth the dough in the greased fat pan of the oven (32 x 39 cm)

2. 2

   Separate 5 eggs. Mix the egg yolks, 300 g sugar and 250 g butter until creamy with the whisks of the hand mixer. Add 250 g hazelnuts and stir in. Beat the egg whites with the whisks of the hand mixer until stiff in portions. Fold in 2 portions of beaten egg whites. Mix 100 g flour and baking powder, sieve onto the nut mixture and fold in

3. 3

   Sprinkle 100 g hazelnuts evenly on the dough, spread the drained cherries and hazelnut mass on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Take the cake out of the oven and let it cool down on a cake rack. Dust the cake with icing sugar and cut into pieces

4. 4

   Waiting time approx. 1 hour