Cup cake with chocolate and cherries

Ingredients

Directions

1. 1

   Drain the cherries well on a sieve. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Add salt and cinnamon. Stir in the eggs one by one. Mix semolina, breadcrumbs, almonds, flour and baking powder and stir in portions alternately with the rum. Add chocolate and fold in.

2. 2

   Turn cherries, except for about 10 pieces for decoration, in flour and fold in carefully. Grease a ring cake tin (22 cm Ø; approx. 3 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 ° C/ gas: level 2) for approx. 80 minutes. Let it cool down a little on a cake rack and turn out of the tin. Let it cool down completely. Roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and let cool off. Heat up the jam, except for a tablespoon for glazing the remaining cherries, and pass through a sieve. Spread the cake with it and sprinkle with almond flakes. Warm the rest of the jam slightly and glaze the remaining cherries in it.

3. 3

   Let it cool down completely. Roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and let cool off. Heat up the jam, except for a tablespoon for glazing the remaining cherries, and pass through a sieve. Spread the cake with it and sprinkle with almond flakes. Warm the rest of the jam slightly and glaze the remaining cherries in it. Let it dry and decorate the cake with it. Delicious with sour cream