Cherry cake from the tray

Name: Cherry cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 (720 ml each) Glasses of sour cherries; 250 g Butter or margarine; 240 g Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 6 Eggs (size M); 50 g Cornstarch; 50 g Whipped cream; 250 g Flour; 1 package Baking Powder; 1/2 TEASPOON ground cinnamon; 40 g chopped almonds; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 (720 ml each) Glasses of sour cherries
250 g Butter or margarine
240 g Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
6 Eggs (size M)
50 g Cornstarch
50 g Whipped cream
250 g Flour
1 package Baking Powder
1/2 TEASPOON ground cinnamon
40 g chopped almonds
7-10 Tbsp Fat and breadcrumbs

Directions

1
Place the cherries on a large sieve and drain well. Cream fat, 200 g sugar, vanilla sugar and lemon peel. Stir in the eggs individually, alternating with the cornflour.
2
Add cream. Mix flour and baking powder and finally stir in briefly. Grease a fat pan or a deep baking tray ( Jena: 31x40 cm/ normal fat pan: 33x38 cm) and sprinkle with breadcrumbs.
3
Pour in the dough, smooth it down and spread 2/3 of the cherries on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes. Mix cinnamon and remaining sugar. After 20-25 minutes, sprinkle cake with remaining cherries, almonds and sugar mixture.
4
Leave the finished cake to cool on the tray and cut into approx. 20 pieces. Serve with whipped cream.