John Myers
Contents
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Ingredients
- 100 g Dark chocolate finely grated
- 125 g Ground almonds
- 200 g Butter
- 180 gr Sugar (set aside 2 tbsp)
- 4 Eggs
- 2 tbsp Rum (54%)
- 1 tsp Ground cinnamon
- 100 g Delicate kölln flakes
- 3 gest. tsp Baking powder
- 1 Glass Sour cherries (drained weight 350 g)
- 1 tbsp Flour for the cherries
- Icing sugar for later dusting the finished cake
Instructions
- Preheat the oven to 175 ° C. Grease the baking pan and dust with flour.
- Drain the cherries, add 1 tbsp flour, turn and set aside.
- Mix the baking powder and the kölln flakes, set aside.
- Separate eggs. Beat egg whites with 2 tablespoons of sugar until stiff, set aside.
- Beat egg yolks and sugar until frothy, set aside.
- Beat the butter until frothy, add the egg yolk and sugar mixture that has been beaten before and stir until creamy.
- Add the rum and ground cinnamon
- Add chocolate, almonds, kölln flakes and baking powder, stir until a smooth dough is formed.
- Now carefully fold in the cherries and the stiffly beaten egg white, pour the batter into the baking pan. Bake the cake in the oven at 175 ° C for 45-60 minutes; the cake may have to be covered with aluminum foil in the meantime.
