Cherry Bundt cake with chocolate icing

Ingredients

Directions

1. 1

   Place the cherries in a sieve and drain well. Wash 1 lemon hot, rub dry and finely grate the peel. Squeeze the juice from both lemons. Cream butter and sugar with the whisk of the hand mixer. Add salt, 5 tablespoons lemon juice and zest and stir in.

2. 2

   Stir in the eggs one after the other. Mix 560 g flour, baking powder and sauce powder and stir into the egg cream. Swivel the cherries in 2 tablespoons of flour and carefully fold into the dough. Grease the pancake tin (approx. 2.5 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Let the cake cool down in the tin for about 10 minutes. Turn out onto a cake rack and allow to cool completely. Chop the chocolate coating, melt over a warm water bath, spread evenly over the cake, allow to dry.

3. 3

   Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Let the cake cool down in the tin for about 10 minutes. Turn out onto a cake rack and allow to cool completely. Chop the chocolate coating, melt over a warm water bath, spread evenly over the cake, allow to dry. Serve with whipped cream

4. 4

   waiting time approx. 2 hours