Summary

Ingredients

• 300 g cherry (s), drained weiht (fresh, frozen or from the jar), pitted
• 200 g butter or mararine
• 200 g suar
• 6 egg (s), separated, 100g grated chocolate
• 1 lemon (s), untreated, grated zest
• 1 pinch (s) salt
• 0.75 teaspoon ¾ cinnamon
• 100 g hazelnuts, round
• 100 g almond (s), round
• 150 grams flour
• 1 teaspoon Baking powder
• some Milk
• Butter and rusk crumbs for the pan
• 2 tablespoon powdered sugar and
• 2 tablespoon cocoa powder, for decoration

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Instructions

1. Butter a large (26-28 cm) springform pan and sprinkle with breadcrumbs.
2. Beat the butter with the sugar until frothy, gradually add the egg yolks.
3. Sift the flour with the baking powder with the lemon zest, cinnamon, salt and ground nuts, stir into the butter mixture, tablespoon at a time. Beat egg whites until stiff, fold in carefully. Mix in the grated chocolate. If the mixture is too thick, add a little milk, spoon by spoon. The dough should be difficult to remove from the spoon.
4. Pour the dough into the prepared form, smooth it out, spread the cherries on top and bake in the preheated oven at 200 degrees for about 75 minutes (possibly a little longer - random sample).
5. Let cool, remove from the mold, then let cool down completely.
6. Decoration tip: sprinkle the cake with the powdered sugar through a sieve, place a patterned cake topper on it and dust with cocoa powder. Carefully remove the blanket.
7. Only use half the amount for a smaller pan, otherwise the cake will bake forever. Other types of nuts are also suitable (except cashews, they are too soft), but the combination of two types gives the cake that certain something.