Cherry Cake with Nut Base
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 3 egg (s)
- 150 grams sugar
- 200 g hazelnuts, chopped
- 2 tablespoon flour
- 1 teaspoon Baking powder
- 2 glasses sour cherries
- 1 cake topping, red
- 2 cups cream
- 2 vanilla sugar
- 2 cream stiffener
Print Recipe
Pin Recipe Instructions
- Bottom: Mix the eggs with the sugar until creamy. Then carefully fold in the nuts, flour and baking powder. Line the springform pan with baking paper and pour in the mixture. Bake at 180 degrees top and bottom heat for 25 minutes. The base can also be prepared the day before.
- Provide the bottom with a cake ring.
- Prepare the icing with cherry juice according to the instructions. Fold in the drained cherries and spread on the bottom. Let cool down.
- Whip the cream with the vanilla sugar and cream stiffener until stiff. Place on top of the cherries and refrigerate for a while.
- Just before serving, remove the cake ring and sprinkle the cake with ger. Decorate chocolate. You can also add egg liqueur to the cream instead of chocolate.
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