Cocoa cherry cake

For 12 pieces
  • 150 g ladyfingers
  • 7–8 EL brown rum
  • 1 kg (at 720 ml) Sweet or sour cherries; alternatively 2 glasses of cherries
  • 6 Eggs (size M)
  • 175 g soft butter / margarine
  • 175 g Sugar
  • 30 g Cocoa
  • 100 g ground almonds (with skin)
  • 1 Knife tip Cinnamon
  • Salt
  • 3 EL Icing sugar
  • baking paper
60 minutes
Break or break the ladyfingers into small pieces. crumble. Put in a bowl and drizzle with rum. Cover and leave the ladyfingers covered for at least 2 hours. Stir 1-2 times if necessary. Wash the cherries, remove the stems and remove the stones (let the cherries drain well from the jar; see
Line a springform pan (26 cm Ø) on the bottom with baking paper. Separate eggs. Mix 175 g fat and sugar with the whisk of the hand mixer for 6–8 minutes until creamy.Stir in egg yolks one after the other for about 1⁄2 minute.
Mix the cocoa, almonds and cinnamon, stir briefly. Briefly stir in the ladyfingers. Beat the egg white and a pinch of salt until stiff and fold in carefully in portions.
Approx. Spread 1⁄3 of the dough into the pan so that the base is covered about a finger's width.
Add the cherries to the rest of the batter and carefully fold in. Pour the cherry batter into the mold and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour.
Take the cake out of the oven. Loosen from the springform edge with a knife, remove the mold edge. Place the cake on a wire rack, dust with 2 tablespoons of powdered sugar and allow to cool. Just before serving, dust again with 1 tablespoon of powdered sugar.
Whipped cream tastes good with it.
1 piece approx:
  • 300 kcal
  • 6 g protein
  • 16 g fat
  • 27 g carbohydrates


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