Cherry punch bowl cake
- 1 glass (720 ml) sour cherries
- 100 g butter or margarine
- 250 g Sugar
- 5 eggs (size M)
- 500 g flour
- 1 Package Baking powder
- 150 ml + 2-3 tbsp mulled wine
- 1 Protein (size S)
- 200-250 g Icing sugar
- fat and breadcrumbs
- 1 small freezer bag
90 minutes
light
- 1.
- Drain the cherries, collect the juice. Mix the fat and sugar with the whisk of the hand mixer until creamy. Briefly stir in eggs one at a time, alternating with 50 g flour. Mix 400 g flour and baking powder. Stir in alternately with the mulled wine. Fold the cherries in 50 g flour, fold carefully into the batter. Pour the dough into a greased star shape (approx. 2 1/2 liters content; 27 cm from tip to tip) sprinkled with breadcrumbs, smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 60-70 minutes. Then let cool down a little, fall out of the mold and let cool down completely. Mix egg white, powdered sugar and 2-3 tablespoons of mulled wine or cherry juice until smooth. Pour 2 tablespoons of the glaze into the freezer bag. Spread the remaining topping on the cake and let it dry. Cut off a small corner from the freezer bag, decorate the cake with it and sprinkle with colored sugar
- 2.
- 1 hour waiting time. Photo: Först,
1 piece approx:
- 260 kcal
- 1090 kJ
- 5 g protein
- 6 g fat
- 45 g carbohydrates
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