Summary

Ingredients

• 200 g butter
• 200 g suar
• 2 tablespoon vanilla sugar
• 2 pinches salt
• 4 large egg (s), otherwise 5 - 6 smaller ones
• 250 g flour
• 30 g bakin powder
• 50 g cornstarch, (or potato flour)
• 50 g chocolate sprinkles or chocolate flakes
• 4 cl cognac
• 1 glass morello cherries, (sour cherries)
• 1 teaspoon water
• 1 teaspoon cognac
• 4 tablespoon powdered sugar

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Instructions

1. Beat the softened butter with the sugar, vanilla sugar and salt until frothy.
2. Then gradually add the eggs. Mix the flour with the starch and baking powder and add sieved to the butter / egg mixture, stir in briefly and vigorously. Briefly fold in the chocolate sprinkles and finally stir in the cognac very briefly.
3. Butter a bundt pan thickly with very soft butter and sprinkle with breadcrumbs. Pour in the batter evenly. Drain the cherries briefly and place on the batter.
4. Bake in the middle of the oven at 175 ° C [without convection] for 30 minutes, then reduce the heat to 150 ° C and bake for another 20 - 30 minutes (depending on the stove), then make a cooking test and remove it from the oven. After about 30 minutes, carefully tip out of the tin onto a wire rack.
5. Mix the water / cognac and powdered sugar into a glaze and thinly coat the lukewarm cake with it.
6. TIP: Keeps in tuppers for approx. 5 - 7 days.