Cherry cake on an almond bed

Ingredients for 6 servings:

• 100 g butter
• 50 g sugar
• 170 g flour
• 70 g ground almonds
• 1 tsp baking powder
• 100 g yogurt
• 500 g cherry(s), pitted
• 350 ml cherry juice
• 1 pack of vanilla pudding
• 3 egg yolks
• 3 egg whites
• 200 g crème fraîche
• 50 g sugar
• 1 tbsp flour

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Fresh – fruity – nutty!

Cream the butter and sugar until fluffy. Mix the flour and baking powder, then fold in the ground nuts. Mix everything together with the yogurt until you have a smooth dough. Line a 26 cm round baking tray with baking paper. Press the dough evenly onto the tray with moistened hands, forming a light edge. Bring the custard powder and juice to a boil. Then add the cherries to the juice and spread it evenly over the dough. Bake in an oven preheated to 190 °C (top/bottom heat) for about 35 minutes. Meanwhile, mix the egg yolks, crème fraîche, and sugar, then carefully fold in the stiffly beaten egg whites. Spread this topping on the cherries and bake for about 15 minutes at 175 °C (350 °F). Tip: Instead of fresh cherries, you can also use frozen cherries or cherries from a jar. In this case, use the cherry juice from the jar. The almonds can be replaced with hazelnuts.