in Austria, Czech Republic, Dessert Recipes, Eastern Europe

Bohemian cherry cake

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Ingredients for 8 servings:

  • 200 g butter
  • 170 g powdered sugar
  • 1 tbsp vanilla sugar
  • 1 pinch of salt
  • 3 eggs
  • 200 g flour
  • 1 pinch of baking powder
  • ½ lemon(s), zest, grated
  • 2 tbsp milk
  • 1 kg cherries or sour cherries, pitted
  • 40 g powdered sugar
  • 40 g almonds, chopped
  • Butter and breadcrumbs for the mold.

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cream the warm butter until fluffy. Gradually stir in the sugar, vanilla sugar, lemon zest, salt, and whole eggs until the sugar has dissolved. Sift the flour with a very small amount of baking powder into the batter along with the milk. Pour the batter into a buttered and breadcrumb-coated 26 cm tart tin (26 cm diameter) and top with the pitted cherries. Bake at 160°C on the middle shelf for 30 minutes. Then sprinkle with the sugar and the peeled and chopped almonds. Bake for a further 10-15 minutes. Allow to cool slightly in the tin.

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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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