Egg heavy cake with rum cherries

Ingredients

Directions

1. 1

   Drain the cherries and collect the juice. Let the cherries steep in rum overnight

2. 2

   Grease a springform pan (26 cm Ø) and line the bottom with baking paper. Cream fat, 225 g sugar, salt and 1 vanilla sugar for about 5 minutes. Stir in the eggs one by one. Mix flour and baking powder and stir in briefly

3. 3

   Cut the dough in thirds. Spread 1/3 of the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes. Remove from the tin immediately. Cool down. Bake 2 more cakes of the remaining dough in the same way

4. 4

   Place a cake ring around the first base. Drain the cherries, collect the rum and add to the cherry juice. Mix starch and 1/8 l juice. Boil up the rest of the juice and 2 tbsp. sugar. Stir in the starch and simmer for about 1 minute while stirring. Fold in the cherries. Spread them on the bottom, except for 3 tbsp. Place 2nd cake base on top. Chill for 30 minutes

5. 5

   Whip the cream until stiff, pouring in 2 vanillin sugars. Spread half of the cream on the second base. Place the 3rd base on top. Spread the rest of the cream on top in a wavy pattern. Chill for about 1 hour.

6. 6

   Roast the almonds without fat, let them cool down. Press up to 1 tbsp to the edge of the cake. Decorate the cake with the rest of the cherries, almonds and cinnamon

7. 7

   What do you mean, "egg heavy"?

8. 8

   In former times one weighed the eggs without shell and took in addition the same flour, sugar and fat