Fine cherry sand cake

Ingredients for 1 servings:

• 4 eggs
• 250 g powdered sugar
• 2 tbsp rum
• ½ lemon(s), grated peel
• 125 g flour
• 125 g cornstarch
• 1 tsp baking powder
• 250 g butter, lukewarm, melted
• Powdered sugar, for dusting
• 200 g cherries
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Fine sand cake, for 12 pieces

Grease and flour a 30 cm loaf pan. Preheat oven to 180°C. Beat eggs and powdered sugar with a mixer until thick and fluffy. Add lemon zest and rum. Sift flour with cornstarch and baking powder. Using a wooden spoon, stir a few tablespoons of flour into the foam mixture. Gradually and carefully mix in the remaining flour, alternating with the lukewarm butter, mixing well with the cherries each time. Pour batter into the pan and bake for 1 hour. Let the cake cool briefly, then turn out onto a wire rack and let cool overnight. Dust with powdered sugar.