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Cherry cake with eggnog

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Ingredients for 12 servings:

  • 125 g butter, soft
  • 150 g sugar
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • 3 eggs
  • 4 tbsp eggnog
  • 50 g cornstarch
  • 150 g flour
  • ½ tsp baking powder
  • 1 jar sour cherries (370g)
  • 2 cups of cream
  • 2 packets of vanilla sugar
  • 2 packs of cream stiffener
  • 4 tbsp eggnog

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream together butter, sugar, salt, and vanilla sugar until fluffy. Separate the eggs. Stir egg yolks, one at a time, into the butter mixture. Fold in the egg liqueur, cornstarch, flour, and baking powder. Beat the egg whites until stiff and gently fold in with a whisk. Pour into a springform pan (26 cm diameter), drain the cherries, and spread them over the batter. Bake at 200°C for about 30 minutes. Let the cake cool. Whip the cream with the cream stiffener and spread it on the cake. Pour the egg liqueur in swirls over the cake.

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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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