Egg liqueur cake with cherries
Preparation time: 35 min.
Created on: 04.08.2016
Last changes: 01.09.2016
- Grease a special gugelhupf baking tin and dust with breadcrumbs. Pre-heat the oven to 180 °C.
- Wash, dry and pit the cherries. Place the butter, sugar, vanilla sugar and eggs in the blender jug and process for 1 minute/speed setting 4 until frothy. Use the spatula to push the contents off the sides and back down into the container. Add the flour, baking powder, egg liqueur and salt, then mix for 2 minutes/speed setting 4.
- Place the sponge mixture in a bowl and stir in the cherries. Transfer the mixture into the gugelhupf tin and bake on the lowest shelf of the oven for 70 minutes. After 50 minutes, cover the cake with aluminium foil to prevent it getting too brown. Leave the cake in its tin until almost completely cooled before tipping onto a wire rack.
- Tip the icing sugar into a bowl, add the cherry juice, then stir until smooth. Use a baking brush to spread the icing over the cake.
Bon appétit with Monsieur Cuisine