Chocolate cherry cake with almonds

Ingredients for 1 servings:

• 5 eggs
• 350 g sugar
• 350 g flour
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 175 g cocoa powder (Kaba)
• 1 tbsp cocoa powder, dark
• 150 g almond(s), flakes
• 50 g desiccated coconut
• 175 g margarine, soft
• 175 ml mineral water
• 1 jar sour cherries, dark
• 1 bag of cake icing, whole milk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super juicy

Place the flaked almonds in a freezer bag and grind them well with a rolling pin. They won’t be as fine as store-bought almonds, but that’s the point. Mix them with the desiccated coconut. Beat the eggs with a mixer, gradually stir in the sugar and vanilla sugar, and beat until fluffy. Then add the soft margarine. Mix the baking powder and flour together, stirring constantly. Then add the cocoa powder and the almonds, along with the desiccated coconut, one at a time. Pour in the water and continue mixing briefly with the mixer. Finally, drain the cherries well in a sieve, pat them dry, and fold them into the batter. Pour everything into a springform pan (28 cm, but 26 cm works too) and bake at 180°C for about 1 hour (top and bottom heat). Once cooled, cover the cake with the glaze. Decorate with chocolate sprinkles or something similar, if desired.