Killer Cherry Cake from Juulee and Ischilein
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 glass sour cherries, large
- 200 g butter, soft
- 140 g suar
- 4 egg (s)
- 125 g flour
- 1 teaspoon Baking powder
- 125 g nuts, mixed or almonds, round
- 100 g chocolate flakes
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
- 2 tablespoon rum
- 3 tablespoon kirsch, Black Forest
- 2 tablespoon sugar
- a lot powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Drain the cherries well in a colander.
- Mix the butter with the sugar and eggs until frothy and gradually mix with the rum, flour, baking powder, nuts, chocolate shavings, cocoa and cinnamon and stir well.
- Grease a springform pan (26 cm) and dust with flour. Pour half of the batter into the cake tin, top with the cherries and the other half of the batter.
- Bake in the preheated oven for 60 minutes at 160 ° C.
- Immediately after baking, turn the cake out onto a cake plate and prick it several times with a wooden stick or knitting needle.
- Mix the Black Forest cherry brandy with the sugar and drizzle this mixture over the warm cake into the puncture holes so that the liquid can be easily absorbed.
- Immediately afterwards dust the cake with a thick layer of powdered sugar. This creates a small crust of sugar as it cools down.
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