Conny's cherry cake

Ingredients for 1 servings:

• 200 g butter
• 200 g sugar
• 4 egg yolks
• 1 lemon(s), grated peel
• 1 pinch of salt
• 250 g flour
• 1 tsp, leveled baking powder
• 2 tbsp milk
• 4 egg whites
• Fat, for the shape
• 500 g sweet cherries, or morello cherries
• 100 g powdered sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cream the butter and sugar in a bowl until fluffy. Mix in the egg yolks. Season with lemon zest and salt. Mix the flour with the baking powder and gradually stir in, alternating with the milk. Beat the egg whites until stiff and fold in. Grease a 24 cm springform pan and pour in half of the batter. Arrange the cherries (washed in cold water, stemmed, drained, and pitted) on top. Pour the remaining batter over the batter and smooth it down. Bake in the middle rack of a preheated oven at 200°C (Gas Mark 4) for 55 minutes. Remove the cake from the oven. Carefully remove it from the pan and slide it onto a wire rack. Dust with icing sugar while still hot. Cut into 12 pieces before serving.