Summary

Ingredients

• 200 g butter
• 150 grams sugar
• 1 packet vanilla sugar
• 3 egg (s)
• 100 g hazelnuts, round
• 50 g chocolate sprinkles
• 300 grams flour
• 1 packet baking powder

For covering:

• 2 glasses sour cherries

For the sprinkles:

• 150 g butter
• 150 grams sugar
• 200 g flour

For decoration:

• 50 g couverture, dark chocolate

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Instructions

1. Drain the sour cherries. Beat the butter, sugar and vanilla sugar until frothy, gradually add the eggs. Mix the nuts, chocolate, flour and baking powder and mix everything briefly with the butter and egg mixture. Place the dough on the baking sheet (or the maxi cuts) and spread on it. Spread the cherries on top and press down a little. Process the butter, sugar and flour into sprinkles and spread on the cake. Bake in a preheated oven (175 ° C) for about 40 minutes. When the cake has cooled down, apply the couverture to the surface with a piping bag (you can also use a small freezer bag from which you can cut off a corner).