Summary

Ingredients

• 250 g mararine, soft
• 250 grams sugar
• 1 tablespoon vanilla sugar, real bourbon
• 5 egg (s)
• 200 g spelled flour, 630 mm
• 50 g cornstarch
• 1 packet tartar baking powder
• 100 g hazelnuts, round
• 1 tablespoon cocoa powder
• 1 teaspoon cinnamon, ground
• 150 g rated chocolate, dark
• 100 ml red wine
• 1 tablespoon rum
• 1 glass morello cherries, pitted
• 1 tablespoon kirsch for the cherries
• 2 tablespoon liqueur (Eckes Edelkirsch) for the cherries
• 2 tablespoon flour, for turning the cherries
• Fat and flour for the mold
• Cake icing, powdered sugar rum

To decorate: chocolate oocebras

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Instructions

1. Drain the morello cherries and marinate in kirsch and cherry liqueur mixture for at least 30 minutes.
2. Preheat the oven to 180 ° C.
3. Mix the softened butter with sugar and vanilla sugar in the mixing bowl of a food processor to a creamy mixture and then stir in the eggs one by one. Continue stirring the egg foam mixture for at least 5 minutes.
4. Mix the flour, cornstarch, baking powder, hazelnuts, cocoa, cinnamon and the grated chocolate and fold into the egg foam mixture alternately with the red wine and rum mixture and stir for another 4 minutes.
5. Grease a Gugelhupf or Frankfurter Kranzform and dust with flour.
6. Drain the pickled cherries and turn them in flour in a bowl.
7. Now spread half of the dough into the mold, place the floured cherries on top and spread the rest of the dough.
8. Bake the cake on the 2nd rack from the bottom at 180 ° C for 15 minutes, then switch back to 175 ° C and finish baking for another 45 minutes.
9. Attention: don`t forget your chopstick sample !!!
10. Let the cake stand in the open oven for another 15 minutes.
11. Let cool down a bit in the tin, turn it out and cover with powdered sugar and rum glaze. Possibly decorate with chocolate oocebras.