Summary

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

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Instructions

1. Drain the cherries well in a colander.
2. 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.
3. 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.
4. Bake in the preheated oven for 60 minutes at 160 ° C.
5. Immediately after baking, turn the cake out onto a cake plate and prick it several times with a wooden stick or knitting needle.
6. 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.
7. Immediately afterwards dust the cake with a thick layer of powdered sugar. This creates a small crust of sugar as it cools down.