Cherry Nut Cake

A simple but delicious cake recipe:

(*) For 1 cake springform pan 26 cm ø.

For the cake, cream the soft butter with half the sugar and the vanilla sugar. Beat until you can hardly feel the sugar crystals. gradually fold in the yolks and beat until light and fluffy.

Drain the cherries in a sieve. Preheat the oven to 175 °C. Chop the cooking chocolate and mix with the white bread crumbs and the nuts.

Whip the egg whites with the salt until creamy, gradually add the remaining sugar and continue to whip until firm. Fold the snow with the nut mixture into the egg yolk mixture.

Grease the cake springform pan with butter and sprinkle with flour. Pour the batter into the pan, smooth it out, spread the cherries evenly on top and press them very lightly into the batter.

Bake the cherry cake in the oven on the lowest shelf for forty to fifty minutes.

Take the cake out, cool for ten minutes and remove from the pan.

Cool the cherry-nut cake completely on a cooling rack and dust with powdered sugar.

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