Sour cream cherry cake

Ingredients

Directions

1. 1

   Drain the cherries well on a sieve. Put about 25 cherries aside for decoration. Cream soft fat, 250 g sugar and Amaretto bitter almond flavour. Add eggs alternating with approx. 75 g flour and stir until foamy. Mix flour, except for one tablespoon, with baking powder and baking soda.

2. 2

   Also alternately, stir in 3 cups of sour cream (450 g). Mix the rest of the flour with the remaining cherries and fold about half into the dough. Put the dough into a greased fat pan (approx. 34x38 cm) sprinkled with breadcrumbs and smooth it down. Sprinkle with remaining cherries and bake in the preheated oven 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for approx. 40 minutes. Mix icing sugar, lemon juice and 1/2 -1 tablespoon warm water. Allow the finished cake to cool for approx. 10 minutes and then spread the icing in strips. Leave to cool and cut into about 25 pieces. Mix the remaining sour cream, sugar and vanilla sugar. Put sour cream as a blob on the cake pieces and decorate with cherries.

3. 3

   Mix icing sugar, lemon juice and 1/2 -1 tablespoon warm water. Allow the finished cake to cool for approx. 10 minutes and then spread the icing in strips. Leave to cool and cut into about 25 pieces. Mix the remaining sour cream, sugar and vanilla sugar. Put sour cream as a blob on the cake pieces and decorate with cherries. Results in approx. 25 pieces