Summary

Ingredients

• 250 g butter, soft
• 200 g suar
• 250 g flour
• 1 packet baking powder
• 150 g nuts (e.. hazelnuts), chopped or round
• 4 egg (s)
• 1 glass sour cherries
• 2 tablespoon cocoa powder
• 150 g chocolate flakes
• 1 packet vanilla sugar or some vanilla pulp
• 100 g cake icin your choice or
• Couverture
• possibly powdered sugar
• Fat for the shape

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Instructions

1. Mix the softened butter with the sugar until frothy, then separate the eggs and add the egg yolks to the butter mixture. Mix the flour, baking powder, cocoa powder and vanilla sugar and gradually stir in. Then stir the nuts and chocolate flakes into the batter. Now beat the egg white and fold into the batter.
2. Drain the cherries. Meanwhile, grease the desired shape (bundt cake, spring or loaf shape).
3. Now fill about half of the batter into the mold and distribute the cherries evenly on top. Then pour the rest of the dough over it and put it in the oven. Bake at 175 ° C for approx. 55 - 65 minutes (top / bottom heat). Let the cake cool, then cover with glaze or sprinkle with powdered sugar.
4. Attention, if you work with couverture, you should temper it, otherwise it will not shine. That means, melt the couverture slowly, do not let it get warmer than approx 45 ° C, let it cool down to approx. 20 - 25 ° C and then slowly warm it up again to approx. 30 ° C and use. More detailed instructions can be found in baking guides or various Internet pages for chocolate making, where couverture is often used.
5. Often I only bake half the amount and get 3 mini cakes.