John Myers
Ingredients for 1 servings:
- 300 g sour cherries, frozen, pitted and unsweetened
- 200 g margarine, unhydrogenated (butter)
- 150 g cane sugar
- 6 eggs, separate
- 1 pinch of salt
- 1 lemon(s) , (zest)
- ½ tsp ground cinnamon
- 100 g almond(s), unpeeled, ground
- 100 g hazelnuts, unpeeled, ground
- 150 g buckwheat, ground
- 1 tsp baking powder
- 200 g chocolate, bitter 70% grated
- 2 tbsp powdered sugar
- 2 tbsp cocoa powder, not instant
- Margarine + breadcrumbs for the mold
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free + dairy-free
For the 26 cm ring tin, use baking paper (for the 26 cm springform tin, use margarine and breadcrumbs). Preheat oven to 200°C. Beat the egg whites with a pinch of salt until stiff, just before they are firm, gradually add three tablespoons of sugar and beat until stiff. Put the egg whites in another bowl. Now put the rest of the sugar, unhydrogenated margarine, egg yolks, grated lemon zest, almonds and nuts, flour and baking powder into the mixing bowl and mix well. Pour the stiffly beaten egg whites onto the batter, then add the chocolate grated in the almond mill and carefully fold everything in. Pour into the 26 cm round tin lined with baking paper, smooth it out and put the frozen cherries on top, I put them on top from the frozen and pressed them slightly into the batter. Bake the cake on the 2nd rack from the bottom for 50-60 minutes (75 minutes). Let the cake cool on a rack, then sift the icing sugar and cocoa over the cake.
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