Cherry cake with almond brittle

Ingredients for 24 servings:

• 100 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 250 g whipped cream
• 300 g flaked almonds
• 2 jars of cherry(s) (sour cherries), 720ml each
• 5 eggs
• 500 g flour
• 1 packet of baking powder
• 200 ml milk
• Fat, for the drip pan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt 100g butter and dissolve 100g sugar and the vanilla sugar in it. Pour in the cream and stir in the almonds. Bring the mixture to a boil and let it cool. Drain the cherries. Cream 250g butter and 200g sugar until fluffy. Beat in the eggs one at a time. Mix the flour and baking powder and stir into the batter alternately with the milk. Grease a baking tray (approx. 35 x 40cm), spread the batter evenly, and then arrange the cherries on top. Bake in a preheated oven (electric oven: 175°C / fan: 150g / gas mark 2) for approx. 20 minutes. Spread the almond mixture evenly over the cake. Bake at the same temperature for another 30-35 minutes.