Egg liqueur cherry tin cake

Name: Egg liqueur cherry tin cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 2 G; 300 g soft butter or margarine; 300 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 100 ml Egg liqueur; 500 g Flour; 1 package Baking Powder; 500 g Whipped cream; 1 package Cream stabiliser; 125 g Chocolate flakes; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

2 G
300 g soft butter or margarine
300 g Sugar
2 packages Vanillin sugar
1 pinch Salt
5 Eggs (size M)
100 ml Egg liqueur
500 g Flour
1 package Baking Powder
500 g Whipped cream
1 package Cream stabiliser
125 g Chocolate flakes
7-10 Tbsp Fat and flour

Directions

1
Drain the cherries. Place the fat, sugar, 1 packet of vanillin sugar and salt in a bowl and mix until creamy with the whisk of the hand mixer. Stir in the eggs one by one. Add egg liqueur and stir in. Mix flour and baking powder, stir in
2
Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Put the dough on top and spread evenly. Spread cherries on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes. Let it cool down on a cake rack
3
Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar and cream firming agent. Fold in 75 g chocolate flakes. Pour cream into a piping bag with a perforated spout and squirt tuffs onto the cake. Sprinkle with remaining chocolate shavings