Cherry cake with almond bread topping

Name: Cherry cake with almond bread topping
Cook time: 2 h
Total time: 2 h
Yield: 24
Ingredients: 375 g flour, 125 g + 200 g sugar; 7-10 Tbsp 1 p. vanillin sugar, 1 pinch of salt; 8 eggs + 2 egg whites (size M); 200 g cold butter/margarine; 2 TABLESPOONS Milk; 2 (720 ml each) Glasses of cherries; 200 g dry white bread; 200 g crushed almonds; 1 TEASPOON cinnamon, 1 teaspoon baking powder; 100 g Apricot Jam; 3-4 Tbsp Icing sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 24

375 g flour, 125 g + 200 g sugar
7-10 Tbsp 1 p. vanillin sugar, 1 pinch of salt
8 eggs + 2 egg whites (size M)
200 g cold butter/margarine
2 TABLESPOONS Milk
2 (720 ml each) Glasses of cherries
200 g dry white bread
200 g crushed almonds
1 TEASPOON cinnamon, 1 teaspoon baking powder
100 g Apricot Jam
3-4 Tbsp Icing sugar

Directions

1
Soak gelatine in cold water. Whip the mascarpone, 100 g sugar and coconut milk with the whisk of the mixer for approx. 3 minutes. Squeeze the gelatine well. Dissolve in a small pot at low heat while stirring.
2
Drain the cherries. Grate bread finely. Grease baking tray (approx. 35 x 40 cm). Roll out the dough on it. Press up the edge by about 1 cm. Prick the bottom several times. Pre-bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 12 minutes. Allow to cool down
3
Mix bread, almonds, cinnamon and baking powder. Heat the jam, pass through a sieve and spread on the cake. Cover with cherries. Beat 7 eggs, 2 egg whites and 200 g sugar until thick. Stir in bread-almond mixture in 2-3 portions. Spread on the cherries. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 40 minutes. Cool down. Dust with icing sugar before serving