Lemon-cherry cake

Name: Lemon-cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 glass (720 ml) Sour cherries; 2 untreated lemons; 100 g Butter or margarine; 250 g Sugar; 1 pinch Salt; 4 Eggs (size M); 400 g Flour; 1 package Baking Powder; 150 g Icing sugar; 2 TABLESPOONS Brittle; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 glass (720 ml) Sour cherries
2 untreated lemons
100 g Butter or margarine
250 g Sugar
1 pinch Salt
4 Eggs (size M)
400 g Flour
1 package Baking Powder
150 g Icing sugar
2 TABLESPOONS Brittle
7-10 Tbsp Fat and breadcrumbs

Directions

1
Place the cherries on a sieve and drain well. Wash 1 lemon hot, rub dry and finely grate the peel. Squeeze the juice from both lemons. Mix the fat and sugar with the whisk of the hand mixer until creamy. Add salt, 5 tablespoons lemon juice and zest and stir in.
2
Add the eggs one after the other. Mix 375 g flour and baking powder and stir into the egg cream. Swirl the cherries in the remaining flour and carefully fold into the dough. Grease a ring cake tin (approx. 2 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 70 minutes. Turn out onto a cake rack and let it cool down. Mix icing sugar and 4 tablespoons lemon juice until smooth. Spread the icing evenly over the cake and sprinkle with brittle.
3
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 70 minutes. Turn out onto a cake rack and let it cool down. Mix icing sugar and 4 tablespoons lemon juice until smooth. Spread the icing evenly over the cake and sprinkle with brittle. Allow to set and decorate as desired with cream tuffs and cherries. Results in about 16 pieces