Cherry punch from the tin

Name: Cherry punch from the tin
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 2 Glasses (720 ml each) Cherries; 1 Bag of mulled wine spice (e.g. Glühfix); 7-10 Tbsp Grease; 300 g soft butter; 225 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 1 coated Tsp Cinnamon; 1 pinch ground cardamom; 1 pinch ground cloves; 5 Eggs (Gr. M); 400 g Flour; 100 g ground almonds (without skin); 1 package Baking Powder; 8 TABLESPOONS Milk; 200 g white couverture; 7-10 Tbsp or dark chocolate; 250 g Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

2 Glasses (720 ml each) Cherries
1 Bag of mulled wine spice (e.g. Glühfix)
7-10 Tbsp Grease
300 g soft butter
225 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
1 coated Tsp Cinnamon
1 pinch ground cardamom
1 pinch ground cloves
5 Eggs (Gr. M)
400 g Flour
100 g ground almonds (without skin)
1 package Baking Powder
8 TABLESPOONS Milk
200 g white couverture
7-10 Tbsp or dark chocolate
250 g Icing sugar

Directions

1
Drain the cherries and collect the juice. For the cherry punch 1⁄4 measure l juice, bring to the boil in a small pot. Hang the mulled wine spice in it, pull it for about 10 minutes and let it cool down.
2
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep). Cream butter, sugar, vanilla sugar, 1 pinch of salt, cinnamon, cardamom and cloves with the whisk of the hand mixer. Stir in the eggs one by one.
3
Mix flour, almonds and baking powder and stir in briefly, alternating with the milk. Fold in 2 portions of cherries.
4
Spread the dough on the fat pan and bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 40 minutes. Let cool down for about 30 minutes.
5
Finely cut the chocolate coating. For the icing, sieve icing sugar and stir with 7-8 tbsp. cherry punch until smooth (use the rest of the punch for other purposes). Spread on the cake, sprinkle with the couverture and let it dry.