John Myers
Cherry Espresso Cake with Amarettini
The perfect cherry espresso cake with amarettini recipe with a picture and simple step-by-step instructions.
- 1 glass Sour cherries
- 6 Eggs
- 350 g Soft butter
- 250 g Sugar
- 1 packet Bourbon vanilla sugar
- 2 tbsp Instant espresso powder
- 375 g Flour
- 3 tsp Baking powder
- 1 pinch Salt
- 100 g Crush the amarettini
- 100 g Food starch
- Butter and breadcrumbs for the drip pan
- Pour the cherries into a colander and drain well. Grease the drip pan and dust with breadcrumbs. Separate the eggs. Mix butter, 200 g sugar, vanilla sugar and espresso powder with a hand mixer until creamy. Stir in egg yolks one at a time, alternating with approx. 1 tbsp starch each. Mix the flour, baking powder and the rest of the starch, stir briefly in portions alternating with approx. 4 tbsp water. Beat the egg whites and a pinch of salt until stiff while drizzling in 50 g of sugar.
- Coarsely crush the amarettini. First fold the egg whites and half of the Amarettini into the batter. Then stir in half of the cherries. Spread the batter on the drip pan. Spread the remaining cherries and amarettini on top. Bake in a preheated oven at 175 ° C for about 45 minutes. Take out and let cool down. Dust with powdered sugar.
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