Eggnog-cherry cake from the tray

Name: Eggnog-cherry cake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 7 Eggs (size M); 350 g Icing sugar; 2 packages Vanillin sugar; 350 ml Oil; 350 ml Egg liqueur; 175 g Flour; 175 g Cornstarch; 1 1/2 packs Baking Powder; 1 glass (720 ml) Cherries; 75 g Coconut flake; 30 g demerara sugar; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

7 Eggs (size M)
350 g Icing sugar
2 packages Vanillin sugar
350 ml Oil
350 ml Egg liqueur
175 g Flour
175 g Cornstarch
1 1/2 packs Baking Powder
1 glass (720 ml) Cherries
75 g Coconut flake
30 g demerara sugar
7-10 Tbsp Fat and flour

Directions

1
Beat the eggs, icing sugar and vanillin sugar with the whisk of the hand mixer until thick and creamy. Slowly stir in the oil and egg liqueur. Mix flour, starch and baking powder. Sieve onto the egg mixture and fold in. Drain the cherries and allow to drain well. Pour the dough onto a greased, floured fat pan of the oven (32 x 39 cm) and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. After 20 minutes of baking time spread cherries evenly on the cake. Take the cake out of the oven, place it on a cake rack and let it cool down for about 2 hours. Sprinkle with grated coconut and brown sugar before serving. Whipped cream tastes good with it
3
2 hours waiting time