Friesen cake

Ingredients for 16 servings:

• 4 eggs
• 150 g butter, soft
• 300 g sugar
• 1 tbsp sugar
• 2 packets of vanilla sugar
• Salt
• 150 g flour
• 2 tsp baking powder
• 100 g almond(s), chopped
• 1 jar cherry(s) (sour cherries/morello cherries), (720 ml)
• 1 pack of cake glaze, red
• 500 g whipped cream
• 2 packs of cream stiffener
• possibly powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grease a springform pan (26 cm diameter). Separate the eggs. Whisk together the fat, 100 g sugar, 1 sachet of vanilla sugar, and a pinch of salt until frothy. Stir in the egg yolks one at a time. Mix the flour and baking powder and stir in portions with 1-2 tablespoons of water. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding 200 g of sugar. Continue beating until the sugar is completely dissolved. Spread half of the batter into a pan. Spread half of the beaten egg whites on top (both layers don’t need to be so even). Sprinkle with 50 g of almonds. Bake in a preheated oven (200°C/fan 175°C/gas mark 3) for approx. 30 minutes. Remove from the pan. Allow to cool. Bake the second layer in the same way. (If you have a fan oven and two equally sized baking tins, you can bake both bases at the same time.) Place the rim of the tin around one (the less attractive) base. Drain the cherries well, collecting the juice. Spread the cherries on the base. If necessary, add water to make up to 1/4 liter of juice. Mix the icing powder and 1 heaped tablespoon of sugar. Stir in the juice. Bring to a boil while stirring, pour over the cherries, and let cool. Whip the cream until stiff peaks form, adding 1 sachet of vanilla sugar and the cream stabilizer. Spread it on the cherries. Place the second base on top and dust with powdered sugar if desired. Instead of two bases, you can also put the entire batter on one baking sheet and then