John Myers
Cherry Cake for 24 Cm Springform Pan
The perfect cherry cake for 24 cm springform pan recipe with a picture and simple step-by-step instructions.
For the casting:
- Margarine for the mold
- Breadcrumbs
- 200 g Flour
- 50 g Food starch
- 1 teaspoon Baking powder
- 0,5 packet Vanilla sauce powder
- 4 Eggs separated
- 1 pinch Salt
- 200 g Margarine
- 180 g Sugar
- 1 packet Vanilla sugar
- 1 packet Of an organic lemon
- 2 tablespoon Milk
- 2 tablespoon Rum
- 1 tablespoon Cherry juice
- 1 tablespoon Lemon juice
- 150 g Powdered sugar
- Preparation: Wash, remove the stalk, drain and core the cherries; Spread margarine on a 24 cm springform pan and sprinkle with breadcrumbs; Sieve the flour with cornstarch (Gustin / Mondamin), baking powder and sauce powder and beat the 4 egg whites with a pinch of salt until stiff. Preheat the oven to 190 degrees.
- Preparation 2: Whip margarine with sugar and vanilla sugar until white and creamy, then gradually stir in the egg yolks, season with the lemon zest and then stir in the flour mixture alternately with milk and rum. Finally fold in the egg whites and pour half of the dough into the prepared pan and smooth out a little.
- Spread the prepared cherries on the dough (please keep the leaked juice for later) then smooth the remaining dough over the fruit. Place the cake on the middle rack of the oven and bake until golden brown for about 55 minutes.
- Mix the cherry juice with lemon juice and powdered sugar to a glaze and brush the cake with it while it is still warm.
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