John Myers
Ingredients for 1 servings:
- 300 g cherries or sour cherries (jar)
- 5 egg yolks
- 180 g sugar
- 80 g butter or margarine
- 180 g flour
- ½ pack of baking powder
- 5 egg whites
- ½ cup powdered sugar
- some butter and flour for the mold
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour
very juicy and fluffy!
Wash the cherries and drain them. Grease and flour a 26 cm cake tin or springform pan. Preheat the oven to 190°C. Beat the egg yolks with the butter and half the sugar until light and fluffy. Gradually fold the flour (sifted with the baking powder) into the egg yolk mixture. Beat the egg whites with the remaining sugar until stiff peaks form and fold into the batter. Pour the batter into the tin and scatter the cherries on top, pressing them lightly into the batter with a wooden spoon. Bake the cake on the second rack from the bottom for about 35 minutes. The cherries will sink into the batter. Remove the cake from the tin, let it cool on a wire rack, and sprinkle with icing sugar.
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