Summary

Ingredients

• 250 g flour
• 125 g butter
• 100 g suar
• 1 egg (s)
• 1 teaspoon Baking powder

For the filling: (nut)

• 100 g hazelnuts, round
• 50 grams sugar
• 1 egg (s)
• 1 teaspoon cinnamon

For the filling: (cherry)

• 1 glass sour cherries
• 0.5 liter ½ cherry juice
• 1 packet custard powder, vanilla
• 20 g suar

For the cast:

• 1 cup cream
• 3 egg whites
• 80 g suar

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Instructions

1. Knead the flour, butter, sugar, egg and baking powder into a shortcrust pastry, roll out, put in a springform pan and prebake at 175 ° C for 10 minutes.
2. Mix the nuts, sugar, egg and cinnamon together and spread on the bottom.
3. Drain the sour cherries and collect the juice. And spread over the nut mixture.
4. Make a pudding from half a liter of juice, the pudding powder and the sugar and spread it over the cherries.
5. Now bake at 200 ° C for 15 minutes.
6. Beat the cream with 40g sugar until stiff. Beat the egg white with the remaining 40g until stiff too. Mix the cream and egg whites together and spread on the cake.
7. Bake again at 175 ° C for about 20 minutes.
8. Let the cake cool down well before removing it from the mold.