Italian cherry cake

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 25
  • 1-1.2 kg Sour cherries
  • 7-10 Tbsp fat & flour
  • 6 Eggs (Gr. M)
  • 350 g soft butter
  • 250 g + 50 g sugar
  • 1 package Bourbon vanilla sugar
  • 2 TABLESPOONS Espresso powder (instant)
  • 100 g Cornstarch
  • 200 g ground almonds (with skin)
  • 375 g Flour
  • 3 deleted Tsp Baking Powder
  • 7-10 Tbsp Salt
  • 125 g Amarettini
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Wash the cherries, remove the stalks, remove stones and drain well in a sieve. Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour.

  2. 2

    Separate the eggs. Cream butter, 250 g sugar, vanilla sugar and espresso powder with the hand mixer. Stir in the egg yolks individually, alternating with approx. 1 tbsp. starch. Stir in almonds. Mix flour, baking powder and the rest of the starch, stir in portions alternately with approx. 4 tbsp. water.

  3. 3

    Beat the egg whites and 1 pinch of salt until stiff, adding 50 g of sugar. First fold in the beaten egg whites and then half each of the cherries and amarettini.

  4. 4

    Spread the dough on the fat pan. Spread the rest of the cherries and amarettini on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 45 minutes. Let them cool down.

  5. 5

    Dust with icing sugar.

Nutrition Facts

KCAL
390 kcal
CARBS
50 g
FATS
16 g
PROTEINS
9 g