Summary

Ingredients

• 200 g mararine or butter
• 180 g suar
• 2 teaspoons cinnamon
• 125 g flour
• 3 tablespoon rum
• 4 egg (s), separated
• 200 g hazelnuts or almonds
• 1 teaspoon Baking powder
• 100 g chocolate, rated
• 1 glass sour cherries, drained and pitted

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Instructions

1. Separate the eggs, beat the egg whites with some of the sugar until it is firm.
2. Mix the butter / margarine with the remaining sugar, egg yolks and rum until frothy.
3. Stir in the cinnamon, flour and baking powder.
4. Fold in the egg whites, the ground nuts / almonds and the grated chocolate.
5. Put in a greased springform pan. Spread the drained, pitted sour cherries over the top and bake at 170 - 190 degrees for about 1 hour.
6. Dust with powdered sugar for serving.
7. Tastes even better the next day if the cake is really pulled through.