Cherry-nut cake (gluten-free)

Name: Cherry-nut cake (gluten-free)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 1 glass (720 ml) Cherries; 250 g soft butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 200 g + 1 tablespoon buckwheat flour; 30 g Maize starch; 1/2 package Baking Powder; 150 g ground hazelnuts; 100 g crushed hazelnuts; 1 pinch Salt; 50 g Hazelnut flakes; 150 g white couverture; 10 g Coconut oil; 7-10 Tbsp Fat and buckwheat flour; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

1 glass (720 ml) Cherries
250 g soft butter or margarine
250 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
200 g + 1 tablespoon buckwheat flour
30 g Maize starch
1/2 package Baking Powder
150 g ground hazelnuts
100 g crushed hazelnuts
1 pinch Salt
50 g Hazelnut flakes
150 g white couverture
10 g Coconut oil
7-10 Tbsp Fat and buckwheat flour
7-10 Tbsp Aluminium foil

Directions

1
Grease a box cake tin (30 cm long; 2.5 litres capacity) and dust with flour. Drain the cherries well. Stir fat, sugar and vanilla sugar until creamy. Separate 2 eggs. Stir in egg yolks and 3 eggs one after the other. Mix 200 g flour, starch, baking powder, ground and chopped nuts, stir in briefly. Beat egg white and salt until stiff. Mix cherries and 1 tablespoon flour. Carefully fold in the beaten egg white first, then the cherries
2
Spread the dough into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Cover after about 25 minutes. Leave to rest in the pan for approx. 10 minutes, then turn out of the pan and let it cool down on a cake rack
3
Roast the hazelnut flakes in a pan without fat, remove and let them cool down. Chop the chocolate coating. Melt carefully with coconut oil over a warm water bath. Cover the cake with the chocolate coating. Sprinkle nut leaves on top and let dry
4
waiting time approx. 3 hours