Summary

Ingredients

• 1 glass sour cherries, 720 ml
• 100 ml kirsch
• 250 g butter
• 200 g suar
• 1 packet vanilla sugar
• 5 medium egg (s)
• 1 cup crème fraîche, 25 g
• 375 grams flour
• 1 packet baking powder
• 4 tablespoon cocoa powder for baking
• 150 g powdered suar
• Kirsch brandy for the glaze

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Instructions

1. Drain the sour cherries well and marinate in the kirsch for at least 30 minutes. Preheat the oven to 180 ° C top / bottom heat or 160 ° C convection.
2. Drain the marinated cherries and make sure to collect the resulting liquid.
3. Beat the butter with sugar and vanilla sugar until creamy. Add the eggs, crème fraîche and the kirsch from the marinade and stir until smooth. Sieve the flour with baking powder and cocoa and stir into the batter. Carefully fold the marinated cherries into the batter.
4. Pour the dough into a greased and floured bundt cake pan. Bake in the preheated oven for about 70 minutes. After cooling down briefly, turn it out and leave to cool on a rack.
5. Sieve the icing sugar, stir with kirsch to a thick glaze and cover the cooled cake with it.