Cherry Punch Slices

Name: Cherry Punch Slices
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 2 Glasses (720 ml each) Morello cherries; 1 Bag Glühfix; 300 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 225 g Sugar; 1 TEASPOON Cinnamon; 1 pinch ground cardamom; 1 pinch ground cloves; 5 Eggs (size M); 400 g Flour; 100 g ground almonds (without skin); 1 package Baking Powder; 8 TABLESPOONS Milk; 200 g white couverture; 250 g Icing sugar; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

2 Glasses (720 ml each) Morello cherries
1 Bag Glühfix
300 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
225 g Sugar
1 TEASPOON Cinnamon
1 pinch ground cardamom
1 pinch ground cloves
5 Eggs (size M)
400 g Flour
100 g ground almonds (without skin)
1 package Baking Powder
8 TABLESPOONS Milk
200 g white couverture
250 g Icing sugar
7-10 Tbsp Grease

Directions

1
Pour the cherries into a sieve and drain very well. Collect the juice. Measure 250 ml of juice, heat it in a small pot, put it into a cup and hang up Glühfix. Let it draw
2
Cream fat, salt, vanilla sugar, sugar, cinnamon, cardamom and cloves with whisks. Stir in the eggs one by one. Mix flour, almonds and baking powder and stir in alternately with the milk. Carefully fold in 2 portions of cherries
3
Put them on a greased fat pan (32 x 39 cm), smooth them down and bake them in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes. Take out of the oven, let cool on a cake rack for about 30 minutes
4
In the meantime, cut the chocolate coating finely with a sharp knife. For the icing, stir icing sugar and 6 tbsp Glühfix cherry juice until smooth. Use the rest for other purposes. Spread the icing evenly on the cake. Sprinkle with chocolate coating and leave to dry
5
Waiting time approx. 20 minutes