Italian cherry cake

Name: Italian cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: 1.2 kg Sour cherries; 350 g soft butter; 300 g Sugar; 1 package Bourbon vanilla sugar; 2 TABLESPOONS instant espresso powder; 1 pinch Salt; 6 Eggs (size M); 100 g Cornflour (approx. 6 tablespoons); 200 g crushed almonds; 375 g Flour; 3 tsp (12 g) Baking Powder; 125 g Amarettini; 7-10 Tbsp as desired, approx. 1 tablespoon icing sugar for dusting; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 25

1.2 kg Sour cherries
350 g soft butter
300 g Sugar
1 package Bourbon vanilla sugar
2 TABLESPOONS instant espresso powder
1 pinch Salt
6 Eggs (size M)
100 g Cornflour (approx. 6 tablespoons)
200 g crushed almonds
375 g Flour
3 tsp (12 g) Baking Powder
125 g Amarettini
7-10 Tbsp as desired, approx. 1 tablespoon icing sugar for dusting
7-10 Tbsp Fat and flour

Directions

1
Wash the cherries, drain well and stone them. Drain the cherries on a sieve (results in approx. 1 kg)
2
Put butter, 250 g sugar, vanilla sugar, espresso powder and salt in a large mixing bowl. Mix until creamy with the whisk of a hand mixer or a food processor. Separate the eggs. Stir in egg yolks one after the other, alternating with approx. 1 tbsp. starch each. Add almonds. Mix flour and baking powder and stir in briefly. Beat egg whites until stiff and finally add 50 g sugar. fold in beaten egg whites, half of the cherries and Amarettini
3
Put the dough into a greased and floured fat pan of the oven (approx. 32 x 39 cm) and spread it. Spread the rest of the cherries and amarettini on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Let the cake cool down in the fat pan on a cake rack. Dust with icing sugar as desired. Whipped cream tastes good with it