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Egg white cake base

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Ingredients for 1 servings:

  • 8 egg whites
  • 200 g hazelnuts, grated
  • 1 tbsp cocoa powder
  • 1 pinch of cinnamon
  • 180 g sugar
  • ½ lemon(s), grated peel
  • 1 jar sour cherries
  • 2 cups of cream
  • Cocoa powder
  • Cherry brandy or cherry juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cherry cake

Beat the egg whites with the sugar until stiff peaks form, then fold in the other ingredients. Bake at 180°C for approximately 35-45 minutes. Soak the cooled cake with kirsch (or cherry juice), top with cherries, and spread with whipped cream. Sprinkle with cocoa powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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