Cherry cake

Name: Cherry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 750 g frozen sour cherries; 200 g Dark chocolate; 8 Eggs (size M); 1 pinch Salt; 400 g Butter or margarine; 350 g Sugar; 2 TABLESPOONS Rum; 1 TEASPOON Cinnamon powder; 200 g grated almonds (without skin); 2 TEASPOONS Baking Powder; 250 g Flour; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

750 g frozen sour cherries
200 g Dark chocolate
8 Eggs (size M)
1 pinch Salt
400 g Butter or margarine
350 g Sugar
2 TABLESPOONS Rum
1 TEASPOON Cinnamon powder
200 g grated almonds (without skin)
2 TEASPOONS Baking Powder
250 g Flour
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Spread the cherries on several layers of kitchen paper and let them thaw for about 40 minutes. Roughly chop the chocolate. Separate the eggs. Beat egg white and salt with the whisk of the hand mixer until stiff. Cream fat, sugar and egg yolks with the whisk of the hand mixer
2
Add rum, cinnamon, almonds and chocolate and stir in. Mix baking powder and flour, sieve onto the mixture and stir in. Fold in the egg white in portions
3
Smooth the dough on a greased baking tray (32 x 39 cm) sprinkled with breadcrumbs, spread the cherries evenly on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-45 minutes. Remove from the oven and allow to cool on a cake rack. Dust with icing sugar
4
Waiting time approx. 15 minutes