Summary

Ingredients

• 1 glass sour cherries
• 150 grams flour
• 5 egg (s)
• 1 packet vanilla sugar
• 250 g powdered suar
• 250 ml oil
• 250 ml egg liqueur
• 125 g cornstarch
• 1 packet baking powder
• Cake icing
• Fat and flour for the mold

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Instructions

1. Drain the cherries in a sieve, pat dry and dust with 25 g flour. Beat the eggs, vanilla and powdered sugar to a light cream. Stir in the oil and egg liqueur. Mix 125 g flour, cornstarch and baking powder and fold into the egg cream.
2. Pour the dough into a well-greased cup cake tin (2.5 liter capacity) dusted with flour and bake in a preheated oven (electric stove 175 ° C, convection 150 ° C) for 60-70 minutes. Cover cake after 45 minutes if necessary.
3. After cooling, brush the cake with the cake icing.