Brown Cherry Cake Kurty
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g sour cherries, frozen, pitted + unsweetened
- 200 g mararine, unhardened (butter)
- 150 g cane suar
- 6 egg (s), separate
- 1 pinch (s) salt
- 1 lemon (zest)
- 0.5 teaspoon ½ cinnamon, ground
- 100 g almond (s), unpeeled, round
- 100 g hazelnuts, unpeeled, round
- 150 g buckwheat, round
- 1 teaspoon Baking powder
- 200 g chocolate, bitter 70% rated
- 2 tablespoon powdered sugar
- 2 tablespoon cocoa powder, no instant
- Margarine + breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- For the 26 cm ring shape baking paper, (for the 26 cm springform margarine + breadcrumbs).
- Preheat the oven to 200 ° C.
- Beat egg white with a pinch of salt until stiff, just before it is set, after + after three tablespoons of sugar pour in + beat until stiff. Put the egg white in another container.
- Now add the rest of the sugar, unhardened margarine, egg yolks, grated lemon peel, almonds + nuts, flour + baking powder, to stir well in the mixing bowl.
- Put the stiffly beaten egg white on the dough + then carefully fold in the chocolate grated in the almond mill + everything.
- Put in the 26 cm round shape lined with baking paper, smooth it out + put the frozen cherries on top, put them frozen on top and pressed a little into the dough.
- Bake the cake on the 2nd sliding bar from the bottom for 50-60 min (75 min).
- Let the cake cool on a wire rack, sift the powdered sugar + cocoa over the cake.
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