Summary

Ingredients

• 100 g butter, soft
• 100 g suar
• 1 pinch (s) salt
• 3 egg (s), size M
• 200 g hazelnuts, round
• 100 g chocolate flakes, dark
• 2 tablespoon rum or milk
• 0.5 teaspoon ½ baking powder
• 65 g ladyfiners, finely round
• 1 glass sour cherries
• 1 pck.pudding powder, vanilla
• 2 tablespoon kirsch
• 1 cup whipped cream
• some sugar, to taste

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Instructions

1. Grease and crumble a springform pan. Preheat the oven to 180 ° C top and bottom heat.
2. Beat the butter, salt and sugar together until creamy white, gradually stir in the eggs. Put nuts, chocolate shavings, rum or milk (if children eat with them, it`s better to use milk), baking powder and ladyfingers on the foam mixture and stir in, put in a springform pan, smooth out and bake at 180 ° C top and bottom heat for approx. 20-25 minutes .
3. Drain the cherries while collecting the juice. Taste the juice, whether it is sweet enough, if not, add a little sugar, remove about 6-8 tablespoons of the juice and use it to mix the pudding powder, bring the remaining juice to the boil and set with the mixed powder, after 2 minutes the kirsch stir in if children eat, please leave out. Add the cherries to the pudding and stir in and immediately spread the cherry mixture on the base and allow to cool.
4. Decorate the cake with the whipped cream as desired. It`s done quickly.