Summary

Ingredients

• 150 g butter
• 150 g suar, brown
• 150 g spelled flour, finely round
• 2 egg (s)
• 4 egg yolks
• 480 g sour cherries from the lass, drained well

For the cast:

• 1 egg (s)
• 125 ml cream
• 50 grams sugar

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Instructions

1. Melt the butter, chill and add 150g of sugar to the re-solidified butter. Stir until the butter and sugar are white and frothy. Then gradually add 2 eggs and the four egg yolks. (Stir in each egg for approx. 1 minute).
2. Stir in the spelled flour, tablespoon at a time. Pour the dough into a greased springform pan (26cm diameter, do not grease the edge). Distribute the well drained sour cherries evenly on the dough. 15 minutes before the end of the baking time, stir together 1 egg, 50g sugar and 125ml cream and pour onto the cake, finish baking the cake.
3. Bake at 175 - 200 ° C for 45 - 60 minutes. Select the lower temperature for hot air.