Crunchy cherry cake

Name: Crunchy cherry cake
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 2 (720 ml each) Glasses of cherries; 400 g unsalted peanuts; 400 g Flour; 1 package Baking Powder; 300 g Sugar; 1 package Vanillin sugar; 1 pinch salt, 8 eggs (Gr. M); 300 g soft butter/margarine; 125 g Icing sugar; 5 TABLESPOONS Lemon juice; 7-10 Tbsp Whipped cream, peanuts and mint

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
2 (720 ml each) Glasses of cherries
400 g unsalted peanuts
400 g Flour
1 package Baking Powder
300 g Sugar
1 package Vanillin sugar
1 pinch salt, 8 eggs (Gr. M)
300 g soft butter/margarine
125 g Icing sugar
5 TABLESPOONS Lemon juice
7-10 Tbsp Whipped cream, peanuts and mint

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Drain the cherries. Coarsely chop nuts
2
Put flour, baking powder, sugar, vanillin sugar, salt, eggs and fat in flakes in a bowl. Using the whisks of the hand mixer, mix briefly on the lowest setting, then mix for approx. 2 minutes on the highest setting. Fold in cherries and half of the nuts. Spread on the fat pan. Sprinkle the rest of the nuts on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 3) for 25-35 minutes. Let them cool down
3
Mix icing sugar and juice. Spill on the cake. Let it dry. Decorate the cake