Austrian Cherry Cake
July 11, 2017
"I recently picked quite a few cherries at our local orchard. This sounds like a delicious way to use them (found on an Italian-English site)"
- Serving Size: 1 (245.8 g)
- Calories 754.2
- Total Fat - 48.8 g
- Saturated Fat - 13.2 g
- Cholesterol - 149.7 mg
- Sodium - 380.6 mg
- Total Carbohydrate - 60.8 g
- Dietary Fiber - 7 g
- Sugars - 37.2 g
- Protein - 25.6 g
- Calcium - 393.6 mg
- Iron - 3 mg
- Vitamin C - 36.4 mg
- Thiamin - 0.2 mg
Preheat oven to 350°F
Grease and flour a single layer round cake pan.
Wash and dry the cherries, removing the pits and stem. Put them aside in a bowl. (Skip if your cherries are pitted)
Soften the butter at room temperature.
Work it into the cream with the egg yolks, ¾ cup the of sugar, vanilla, a pinch of salt, rum, and the milk.
Mix the almonds together with the flour and the grated chocolate.
Beat the egg whites adding the rest of sugar at the end.
Mix the egg whites with the butter mixture, alternating spoonfuls of flour, almonds, and chocolate.
Use a spatula and incorporate all movements from the bottom to the top in order to incorporate the eggwhites.
Place 1/2 of the batter in cake pan, pour in the cherries with their juice, cover with remaining cake mixture, smoothing out the surface.
Bake for about 1 hour. After 45 minutes insert a toothpick into the cake and if it comes out clean then the cake is ready, otherwise, continue cooking for another 15 minutes. Remove from oven and let cool in the pan.
When it has cooled, place it on a plate and dust with powdered sugar.
Tips & Variations
No special items needed.