Crunchy cherry cake

Ingredients for 1 servings:

• Fat and flour for the drip pan
• 2 glasses of cherries (720 ml each)
• 400 g peanuts, unsalted
• 400 g flour
• 1 packet of baking powder
• 300 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 8 eggs, size M
• 300 g butter, soft or margarine
• 125 g powdered sugar
• 5 tbsp lemon juice

Instructions

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

Sheet cake with cherries and peanuts

Grease and flour the baking tray. Drain the cherries. Roughly chop the nuts. Put the flour, baking powder, sugar, vanilla sugar, salt, eggs, and flakes of fat into a bowl. Mix briefly with the whisk attachment of a hand mixer on the lowest speed, then for about 2 minutes on the highest speed. Fold in the cherries and half of the nuts. Spread on the baking tray. Sprinkle the remaining nuts on top. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 3) for about 35 minutes. Allow to cool. Mix together the icing sugar and juice. Dollop onto the cake. Allow to dry. Decorate the cake. Makes approx. 24 slices.