Summary

Ingredients

• 5 egg (s)
• 350 grams sugar
• 350 g flour
• 1 packet vanilla sugar
• 1 packet baking powder
• 175 g cocoa powder (Kaba)
• 1 tablespoon cocoa powder, dark
• 150 g almond (s), flakes
• 50 g desiccated coconut
• 175 g mararine, soft
• 175 ml mineral water
• 1 glass sour cherries, dark
• 1 sachet cake icing, whole milk

Print Recipe Pin Recipe

Instructions

1. Put the almond flakes in a freezer bag and grind them well with a rolling pin. They don`t get as fine as the ones you can buy, but that`s the point here.
2. Mix with the desiccated coconut.
3. Beat the eggs with the mixer, gradually stir in the sugar and vanilla sugar and stir until foamy. Then add the soft margarine.
4. Mix the baking powder and flour, slowly add while stirring constantly, then add the cocoa and the almonds with the desiccated coconut one after the other.
5. Pour in the water and stir briefly with the mixer.
6. Finally, drain the cherries well in a sieve, pat dry and fold into the batter.
7. Pour everything into a springform pan (28, 26 is also possible) and bake at 180 ° C for about 1 hour (top and bottom heat).
8. After cooling, cover the cake with the icing. Decorate with chocolate sprinkles or something similar.