Almond cherry cake

For 24 pieces
  • 50 g butter or margarine
  • 1 kg cherries
  • 1 slice toasted bread
  • 8 Eggs (size M)
  • 200 g Sugar
  • 1 pinch salt
  • 2 packet Vanillin sugar
  • 200 g ground almonds without skin
  • 1 slightly heaped teaspoon baking powder
  • 200 g Almond flakes
  • Fat and ground almonds
60 minutes
easy
1.
Melt the fat, let it cool down a little. Wash the cherries, drain them well and remove the stones from them. Finely crumble the toast in the universal chopper. Separate eggs. Beat 6 egg whites until stiff. Sprinkle in 150 g sugar, salt and 1 packet of vanilla sugar. Stir in 8 egg yolks one after the other. Mix the toast, almonds and baking powder. Fold under the custard. Carefully fold in the fat. Grease the oven drip pan and sprinkle with almonds. Pour in the mass, smooth out. Spread the cherries on the dough. Mix the almond flakes with 2 egg whites, 1 packet of vanilla sugar and 50 g sugar. Spread the almond mixture on the cake. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lower rail for about 20 minutes. Let cool down
2.
Wait approx. 2 hours
1 piece approx.:
  • 210 kcal
  • 880 kJ
  • 6 g protein
  • 13 g fat
  • 15 g carbohydrates

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