Macaroon cherry cake
easy
50 mins
50 mins
Ingredients
- 500 g fresh sour cherries or 1 jar (720 ml) cherries
- 7-10 Tbsp Fat and flour
- 5 Eggs (Gr. M)
- 100 g soft butter/margarine
- 125 g + 1 teaspoon sugar
- 7-10 Tbsp Salt
- 200 g Flour
- 1/2 package Baking Powder
- 2 TEASPOONS Cocoa
- 1 TEASPOON ground cinnamon
- 150 g Icing sugar
- 150 g ground hazelnuts
- 1 package red glaze
- 1/4 l Sour cherry nectar
- 2 TABLESPOONS hazelnut leaves or chopped hazelnuts
Directions
- 1
Washing, stalking and pitting cherries (photo). Drain the cherries from the jar while collecting the juice.
- 2
Grease a springform pan (26 cm Ø) and dust with flour. Separate the eggs. Mix 100 g butter, 125 g sugar and 1 pinch of salt with the whisk of the hand mixer until creamy. Stir in the egg yolks one after the other.
- 3
Sift 200 g flour, baking powder, cocoa and cinnamon on top (photo) and stir in briefly. Spread the dough into the form. Spread cherries on top. Bake the cake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for about 25 minutes.
- 4
Sift the icing sugar. Beat egg white and 1 pinch of salt until stiff. Add icing sugar by the spoonful. Fold in ground hazelnuts (photo). Take the cake out of the oven. Spread nut mixture on top and bake at the same temperature for another 25 minutes.
- 5
Loosen the edges of the cake and let it cool in the mould for about 3 hours. Then place the cake on a cake plate without the mould. Mix the cake glaze powder with 1 teaspoon of sugar in a small pot, stir in cherry nectar (or juice from a glass, filled up to 1/4 l with water).
- 6
Boil up while stirring. Remove from the heat and allow to cool for about 1 minute. Quickly spread the cake glaze on the cake with a tablespoon (photo). Let the icing set for about 1 hour.
- 7
Roast the hazelnut leaves in a pan without fat until golden yellow (photo) and let them cool down. Sprinkle the casting all around the edge.
Nutrition Facts
390 kcal
43 g
19 g
8 g
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