Summary

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

1. For the 26 cm ring shape baking paper, (for the 26 cm springform margarine + breadcrumbs).
2. Preheat the oven to 200 ° C.
3. 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.
4. 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.
5. Put the stiffly beaten egg white on the dough + then carefully fold in the chocolate grated in the almond mill + everything.
6. 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.
7. Bake the cake on the 2nd sliding bar from the bottom for 50-60 min (75 min).
8. Let the cake cool on a wire rack, sift the powdered sugar + cocoa over the cake.