Juicy cherry jelly cake

Name: Juicy cherry jelly cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 glass (720 ml; drained weight 460 g) Sour cherries; 250 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 300 g Flour; 100 g Cornstarch; 1 package Baking Powder; 5-6 Tbsp Amaretto (almond liqueur); 200 g Icing sugar; 7-10 Tbsp Amarettini to sprinkle; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1 glass (720 ml; drained weight 460 g) Sour cherries
250 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
300 g Flour
100 g Cornstarch
1 package Baking Powder
5-6 Tbsp Amaretto (almond liqueur)
200 g Icing sugar
7-10 Tbsp Amarettini to sprinkle
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs

Directions

1
Drain the cherries well. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Add the eggs one after the other and stir in. Mix flour, starch and baking powder and stir in alternately with 4 tablespoons of liqueur in portions.
2
Turn the cherries in flour and carefully fold into the dough. Grease a ring cake tin (23 cm Ø, approx. 2.5 litres capacity) and sprinkle with breadcrumbs. Pour in the dough, smooth it down and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 50-60 minutes.
3
Let it cool down on a cake rack. Turn the cake out of the mould and let it cool completely. Mix icing sugar, remaining liqueur and 3-4 tablespoons of water and pour over the cake. Sprinkle with crumbled amarettini as desired and leave to dry.
4
Results in about 16 pieces.