Summary

Ingredients

• 200 g butter
• 170 g powdered suar
• 1 point vanilla sugar
• 1 pinch (s) salt
• 3 egg (s)
• 200 g flour
• 1 pinch baking powder
• 0.5 ½ lemon (s), the zest, grated
• 2 Table spoons milk
• 1 kg cherry (s) or sour cherries, pitted
• 40 g powdered suar
• 40 g almond (s), chopped
• Butter and crumbs for the mold.

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Instructions

1. Beat the butter until it is foamy. Gradually stir in the sugar, vanilla sugar, lemon zest, salt and whole eggs until the sugar has dissolved.
2. Sift the flour with a very little baking powder at the same time as the milk and fold into the output. Pour the dough into a buttered cake tin (26 cm diameter) sprinkled with breadcrumbs and cover with the pitted cherries.
3. Bake in the middle rack at 160 ° for 30 minutes. Then sprinkle with the sugar and the peeled and chopped almonds. Bake for another 10-15 minutes. Let cool slightly in the mold.