Summary

Ingredients

• 200 g mararine, soft
• 175 grams sugar
• 1 packet vanilla sugar
• 0.5 ½ bottle rum flavor
• 1 pinch (s) salt
• 4 egg (s)
• 140 g flour (wheat flour)
• 1 packet baking powder
• 100 g chocolate flakes
• 100 g almond (s), round
• 1 glass sour cherries (drained weight 370 g)
• Powdered sugar, sifted
• possibly fat for the mold

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Instructions

1. Beat the margarine on the highest level until smooth, gradually adding sugar, vanilla sugar, salt and rum flavor. Then gradually add eggs, stirring for 1 minute for each egg. Mix the flour and baking powder, sieve and gradually stir into the egg mixture. Stir in the almonds and chocolate. Line or grease the springform pan with baking paper and spread the drained cherries on top. Bake at top / bottom heat 180 degrees (preheated), hot air 160 degrees (not preheated), gas level 2-3 (not preheated) for about 45-55 minutes.
2. Cake tends to be moist in the middle. So maybe leave it in the switched off oven. Then sprinkle with powdered sugar, sprinkle chocolate chips on top and eat with cream to taste.