cherry-egg liqueur-bowl cake

Name: cherry-egg liqueur-bowl cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 500 g Morello cherries; 250 g soft butter or margarine; 200 g Sugar; 1 pinch Salt; 4 Eggs (size M); 250 g Flour; 50 g Cornstarch; 3 TSP Baking Powder; 150 ml + 3 tablespoons egg liqueur; 350 g Icing sugar; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

500 g Morello cherries
250 g soft butter or margarine
200 g Sugar
1 pinch Salt
4 Eggs (size M)
250 g Flour
50 g Cornstarch
3 TSP Baking Powder
150 ml + 3 tablespoons egg liqueur
350 g Icing sugar
3 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour

Directions

1
Wash, stalk and stone the cherries. Mix fat, sugar and salt with the whisk of the hand mixer for about 5 minutes until creamy. Stir in eggs one after the other. Mix flour, starch and baking powder and stir in 150 ml egg liqueur alternately. Fold in cherries.
2
Grease a ring cake tin (2 litres capacity) and dust with flour. 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 50-55 minutes. Let the cake rest in the pan for approx. 10 minutes, turn out onto a cake rack and let it cool down. Stir 200 g icing sugar and lemon juice until smooth. Spread the icing on the cake. Let it dry for 15 minutes. Stir 150 g icing sugar and 3 tablespoons advocaat until smooth. Spread the advocaat icing on the white icing.
3
Stir 200 g icing sugar and lemon juice until smooth. Spread the icing on the cake. Let it dry for 15 minutes. Stir 150 g icing sugar and 3 tablespoons advocaat until smooth. Spread the advocaat icing on the white icing. Leave to dry