Crunchy cherry cake

Name: Crunchy cherry cake
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 2 Glasses (720 ml each) Cherries; 400 g Peanut kernels (without salt); 400 g Flour; 1 package Baking Powder; 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 8 Eggs (size M); 300 g Butter or margarine; 125 g Icing sugar; 5 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp whipped cream and mint

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

2 Glasses (720 ml each) Cherries
400 g Peanut kernels (without salt)
400 g Flour
1 package Baking Powder
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
8 Eggs (size M)
300 g Butter or margarine
125 g Icing sugar
5 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour
7-10 Tbsp whipped cream and mint

Directions

1
Pour the cherries into a sieve and drain well. Coarsely chop the peanuts. Put flour, baking powder, sugar, vanillin sugar, salt, eggs and fat in flakes into a mixing bowl. Mix with the whisks of the hand mixer on the lowest setting. Then mix vigorously for 3-4 minutes on the highest setting.
2
Fold in cherries and half of the peanuts. Grease a fat pan of the oven and sprinkle with flour. Fill in the dough, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. In the meantime roast the remaining peanuts in a pan without fat. Remove from the pan and let it cool down. Remove the cake from the oven, place on a grid and let it cool down. Mix icing sugar and lemon juice. Sprinkle the cake with roasted nuts and let the icing run evenly over it. Let it dry.
3
Remove from the pan and let it cool down. Remove the cake from the oven, place on a grid and let it cool down. Mix icing sugar and lemon juice. Sprinkle the cake with roasted nuts and let the icing run evenly over it. Let it dry. Serve as desired, decorated with a dash of cream and mint
4
waiting time approx. 3 hours