Cherry-nut cake
easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp - Fat and buckwheat flour
- 7-10 Tbsp - 1 jar (720 ml) Cherries
- 7-10 Tbsp - 5 eggs (Gr. M)
- 7-10 Tbsp - 250 g soft butter/margarine
- 7-10 Tbsp - 250 g sugar
- 7-10 Tbsp - 1 sachet vanilla sugar
- 7-10 Tbsp - 200 g + 1 tablespoon buckwheat flour
- 7-10 Tbsp - 150 g ground hazelnuts
- 7-10 Tbsp - 30 g cornstarch
- 7-10 Tbsp - 1⁄2 packet of baking powder
- 7-10 Tbsp - Salt
- 7-10 Tbsp - 100 g chopped hazelnuts
- 7-10 Tbsp - 50 g hazelnut leaves
- 7-10 Tbsp - 200 g white chocolate coating
- 7-10 Tbsp - 10 g white plate fat (e.g. palmine)
Directions
- 1
Grease a box form (30 cm long; approx. 2.5 l capacity) and dust with flour. Drain the cherries.
- 2
Separate two eggs. Mix fat, sugar and vanilla sugar until creamy. Stir in 2 egg yolks and 3 eggs separately. Mix 200 g of flour, ground nuts, starch and baking powder and stir in portions of the flour, ground nuts, starch and baking powder.
- 3
Beat 2 egg whites and 1 pinch of salt until stiff. Mix the cherries with 1 tbsp. flour. First add the beaten egg whites, then the cherries and the chopped nuts to the dough.
- 4
Spread the dough into the mould. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 70 minutes (cover if necessary after approx. 30 minutes). Allow to cool for approx. 10 minutes, then turn out of the mould and allow to cool.
- 5
Roast nut flakes without fat, let them cool down. Coarsely chop the chocolate coating. Melt in a hot bain-marie with plate-grease. Let it cool down for about 10 minutes until the chocolate icing is a little thicker. Cover the top of the cake with the chocolate icing and let it run a little over the edge.
- 6
Sprinkle nut leaves on top. Let it dry.
Nutrition Facts
390 kcal
33 g
25 g
6 g
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