Sunken Cherry Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 180 g suar
- 4 egg (s), separated
- 1 pinch (s) salt
- 125 g hazelnuts, round
- 100 g chocolate (block chocolate), rated
- 125 g flour
- 0.5 ½ pack baking powder
- 1 packet vanilla sugar
- 2 tablespoon rum
- 1 teaspoon cinnamon
- 1 glass morello cherries
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Beat the butter with the sugar and vanilla sugar until frothy. Add the egg yolks one after the other, then stir in the chocolate, hazelnuts, cinnamon, rum and flour.
- Beat the egg whites with a pinch of salt until stiff and fold into the batter.
- Pour the dough into a greased springform pan (26 cm). Spread the drained cherries evenly on the dough and press in a little.
- Bake at 160 ° C for about 50 minutes.
- Before serving, sprinkle with powdered sugar.
- Variation: The eggs can also be added whole to the batter
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