Nut cake with cherries

Name: Nut cake with cherries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 200 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 1/4 TEASPOON ground cinnamon; 4 Eggs (size M); 125 g Flour; 3 deleted Tsp Baking Powder; 250 g ground hazelnuts; 1 glass (720 ml) Sour cherries; 100 g Whipped cream; 2 TABLESPOONS Raspberry Jelly; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

200 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
1/4 TEASPOON ground cinnamon
4 Eggs (size M)
125 g Flour
3 deleted Tsp Baking Powder
250 g ground hazelnuts
1 glass (720 ml) Sour cherries
100 g Whipped cream
2 TABLESPOONS Raspberry Jelly
7-10 Tbsp Grease

Directions

1
Stir the fat until it is smooth. Gradually add sugar, vanillin sugar, cinnamon and eggs. Sift the flour and baking powder, mix with the hazelnuts and stir into the fat-sugar egg mixture by the spoonful.
2
Drain the cherries well (put some aside for decoration) and fold into the dough. Pour the dough into a greased box form (25 cm Ø; 1.75 litres capacity). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 1 hour.
3
Take out the cake and let it cool down. Whip the cream until stiff, fill in a piping bag with star-shaped spout and squirt onto the cake. Place the cherries on the cream. Warm up the raspberry jelly and spread over the cherries with a spoon.