Rusk cherry cake

Name: Rusk cherry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 glass (370 ml; drained weight: 185 g) Sour cherries; 15 discs (approx. 150 g) Rusk; 125 g Butter or margarine; 125 g Sugar; 1 pinch Salt; 1 knife tip Cinnamon; 1 knife tip Aniseed; 3 Eggs (size M); 100 g Flour; 2 TEASPOONS Baking Powder; 50 g flaked almonds; 100 g Apricot Jam; 10 g Sugar crystals; 7-10 Tbsp Lemon balm; 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 (370 ml; drained weight: 185 g) Sour cherries
15 discs (approx. 150 g) Rusk
125 g Butter or margarine
125 g Sugar
1 pinch Salt
1 knife tip Cinnamon
1 knife tip Aniseed
3 Eggs (size M)
100 g Flour
2 TEASPOONS Baking Powder
50 g flaked almonds
100 g Apricot Jam
10 g Sugar crystals
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and breadcrumbs

Directions

1
Drain the cherries. Crumble the rusks. Cream fat, sugar, salt, cinnamon and aniseed with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and rusk crumbs and stir in.
2
Grease a springform pan (22 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Spread the cherries on top and press lightly. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes.
3
Let it cool down on a cake rack. Roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and allow to cool. Pass the jam through a sieve and warm it up in a saucepan.
4
Spread the cake with it and sprinkle the edge with flaked almonds. Sprinkle with sugar crystals and serve decorated with lemon balm as desired. Makes about 8 pieces.