according to a traditional recipe

Cherry pie

Cherry cake is a timeless classic that will enchant any cake plate with its juicy fruitiness and buttery pastry. The sweetness of the ripe cherries harmonizes perfectly with the fine pastry and makes this cake a real treat, whether as a dessert, for afternoon coffee or simply as a snack.

Preparation time: 20 minutes | Preparation time: 45 minutes

Ingredients for cherry cake

250g sugar
5 Eidotter
2EL Rum
2 tbsp water
Lemon zest (grated from half a lemon)
Cinnamon
6 Eiklar
100g flour
1 baking powder
100g white almond flour
2 tbsp cornflour (cornflour)
600g pitted cherries
Butter and flour for the mold
Powdered sugar for sprinkling

Preparation of cherry pie

1. beat the sugar, egg yolks, water, rum and cinnamon until very frothy
2. beat the egg whites with cornflour until stiff
3. fold the sifted flour, baking powder and white almond flour into the yolk mixture, then also fold in the beaten egg whites
4. pour half of the mixture into a greased and floured cake ring, top with cherries and pour the remaining batter on top
5. bake in a preheated oven on a medium heat
6. remove from the tin after baking and sprinkle with powdered sugar

Tip from Magdalena Hauser: tastes delicious with sweetened whipped cream

Enjoy cooking and bon appétit!

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