Eggnog – Cherry Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 glass sour cherries, (720 ml)
- 150 grams flour
- 125 g cornstarch
- 1 packet baking powder
- 1 packet vanilla sugar
- 250 g powdered suar
- 5 medium egg (s)
- 250 ml oil
- 250 ml egg liqueur
- 100 g couverture, semi-dark
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C. Grease a cup cake pan and sprinkle with flour. Drain the cherries well.
- Sift 125 g flour, starch, powdered sugar into a bowl, add vanilla sugar and baking powder and mix everything well. Stir eggs, oil and eggnog into the flour mixture.
- Pat the cherries dry, dust with the remaining flour and fold in.
- Pour the dough into the mold and bake for about 60 minutes.
- After about 45 minutes, cover the cake with aluminum foil.
- Take the cake out of the oven and let it cool down in the tin for about 20 minutes, then carefully turn it out onto a wire rack and let it cool down.
- Chop the couverture and melt it in a water bath and glaze the cake with it.
- Variation:
- Instead of the 250 ml egg liqueur, 250 ml whipped cream (e.g. vanilla cream etc.) can also be used.
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