John Myers
Ingredients for 1 servings:
- 1 jar sour cherries (720 ml)
- 150 g flour
- 125 g cornstarch
- 1 packet of baking powder
- 1 packet of vanilla sugar
- 250 g powdered sugar
- 5 m.-sized eggs
- 250 ml oil
- 250 ml egg liqueur
- 100 g chocolate coating, semi-sweet
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
super juicy and fluffy
Preheat oven to 175°C. Grease and flour a Bundt cake tin. Drain cherries well. Sift 125g flour, cornstarch, icing sugar into a bowl, add vanilla sugar and baking powder and mix everything well. Stir eggs, oil and advocaat into the flour mixture. Pat the cherries dry, dust with the remaining flour and fold in. Pour the batter into the tin and bake for about 60 minutes. After about 45 minutes, cover the cake with aluminum foil. Remove the cake from the oven and let it cool in the tin for about 20 minutes, then carefully turn out onto a wire rack and let it cool completely. Chop the chocolate coating into small pieces, melt it in a water bath and use it to glaze the cake. Variation: Instead of the 250ml advocaat, you can also use 250ml whipped cream (e.g. vanilla cream, etc.).
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