cherry cake

Name: cherry cake
Yield: 24
Ingredients: 900 g Sour cherries; 200 g Dark chocolate; 8 Eggs (Gr. M); 7-10 Tbsp Salt; 400 g + some soft butter; 350 g Sugar; 2 TABLESPOONS Rum; 1 coated Tsp Cinnamon; 200 g gem. almonds (without skin); 2 TEASPOONS Baking Powder; 250 g Flour; 2 TABLESPOONS Breadcrumbs; 1-2 TABLESPOONS Icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

Ingredients

Servings: 24

900 g Sour cherries
200 g Dark chocolate
8 Eggs (Gr. M)
7-10 Tbsp Salt
400 g + some soft butter
350 g Sugar
2 TABLESPOONS Rum
1 coated Tsp Cinnamon
200 g gem. almonds (without skin)
2 TEASPOONS Baking Powder
250 g Flour
2 TABLESPOONS Breadcrumbs
1-2 TABLESPOONS Icing sugar

Directions

1
Wash and stone the cherries. Roughly chop the chocolate. Separate eggs. Beat egg whites and 1 pinch of salt until stiff. Cream 400 g butter, sugar and egg yolk in a second bowl with the whisks of the mixer.
2
Stir in rum, cinnamon, almonds and chocolate. Mix baking powder and flour, sieve onto the mixture and stir in. Fold in the beaten egg white.
3
Smooth the dough on the greased fat pan (32 x 39 cm) sprinkled with breadcrumbs. Spread cherries on top. Bake in the hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 40 minutes.
4
Let it cool down. Dust with icing sugar. Serve with whipped cream.