Cherry cake

Ingredients for 12 servings:

• 200 g butter
• 175 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 200 g flour
• 2 tsp baking powder
• 2 tbsp milk
• 2 glasses of cherries
• 3 tbsp almond flakes
• 2 tbsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Preheat the oven to 180°C (top/bottom heat). Beat the butter, sugar, vanilla sugar, and eggs with a hand mixer until fluffy. Stir in the flour, milk, and baking powder. Mix the batter with the drained cherries. Pour into a greased springform pan. Bake the cake for about 50 minutes. Now mix the flaked almonds and 2 tablespoons of sugar, sprinkle over the cake, and bake for another 10 minutes. Tip: Because the batter is so light and airy, the cherries will all sink to the bottom. If you don’t want the cherries to sink to the bottom, dust them with flour. Instead of the flaked almonds, I often use ground hazelnuts and sprinkle them on top. Both taste good.