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Pastor's cherry cake from the tray

updated

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Ingredients for 1 servings:

  • 250 g margarine
  • 250 g sugar
  • 6 eggs, separated
  • 100 g chocolate, grated
  • 125 g nuts, ground
  • 2 cl rum
  • 250 g flour
  • 10 g baking powder
  • n. B. Cherry(s), possibly sour cherries, pitted
  • Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Sponge cake

Beat margarine, egg yolks, and sugar until fluffy. Add nuts, rum, and chocolate shavings. Combine flour and baking powder and stir in. Beat egg whites until stiff and gently fold in. Line a baking sheet with parchment paper. Spread the batter evenly and top with sweet or sour cherries. Bake in a preheated oven at 175°C (top/bottom heat) for about 50 minutes. Sprinkle the finished cake with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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