John Myers
Ingredients for 12 servings:
- 4 eggs, separated
- 200 g margarine
- 80 g powdered sugar
- 100 g chocolate
- 125 g hazelnuts, roasted and ground
- 125 g instant flour
- 1 tbsp vanilla sugar
- 1 tbsp baking powder
- 1 tsp cinnamon powder
- 3 tbsp rum
- 1 jar sour cherries (approx. 360 g)
- 100 g sugar
- Fat and ground hazelnuts for the mold
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
Beat the egg yolks with the margarine until fluffy. Mix in the vanilla sugar and powdered sugar. Melt the chocolate over a water bath and, once cooled, stir in the hazelnuts, flour, baking powder, cinnamon powder, and rum. Beat the egg whites until stiff peaks form and gradually stir in the granulated sugar until stiff peaks form. Fold this into the batter. Strain the cherries and fold them into the batter. Pour the batter into a greased 24cm springform pan sprinkled with ground hazelnuts. Bake in an oven preheated to 180°C (top/bottom heat) for about 50 minutes on the middle rack.
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