Summary

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

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Instructions

1. Preheat the oven to 175 ° C. Grease a cup cake pan and sprinkle with flour. Drain the cherries well.
2. 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.
3. Pat the cherries dry, dust with the remaining flour and fold in.
4. Pour the dough into the mold and bake for about 60 minutes.
5. After about 45 minutes, cover the cake with aluminum foil.
6. 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.
7. Chop the couverture and melt it in a water bath and glaze the cake with it.
8. Variation:
9. Instead of the 250 ml egg liqueur, 250 ml whipped cream (e.g. vanilla cream etc.) can also be used.