Summary

Ingredients

For the dough:

• 125 g suar
• 150 g butter
• 4 egg yolks
• 3 tablespoon cocoa powder
• 0.5 teaspoon ½ cinnamon
• 6 teaspoons kirsch
• 300 g flour, (half whole wheat flour is also welcome!)
• 0.75 ¾ pack baking powder

For covering:

• 1 glass sour cherries
• 200 g hazelnuts or almonds, rated
• 100 g powdered suar
• 4 egg whites, beaten until stiff
• 1 pack cake topping
• Cherry juice

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Instructions

1. First (preferably in the morning) drain the sour cherries well and put the juice aside.
2. Make a shortcrust pastry from the above cold ingredients and use them to line a greased springform pan. Make a 2-3 cm high edge and then put the tray in a cool place for about 1 hour.
3. In the meantime, mix the powdered sugar with the nuts and fold in the egg whites. Now distribute the sour cherries on the bottom and pour the nut mixture on top - spread it nicely to the edge.
4. Bake at approx. 180 ° C top heat / bottom heat for about 30 minutes.
5. After the cake has cooled down, cook a glaze from the cherry juice and cover the cake with it.
6. I like to decorate the outside of the cake with cream rosettes.
7. Incidentally, it is advisable not to cut the cake until the next day, because then it is beautifully drawn through!