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White-brown cherry cake

White-brown cherry cake

From: Zenker


7 eggs
300 g sugar
300 g softened butter or margarine
330 g flour
3 level tsps baking powder
75 g ground hazelnuts
75 g ground almonds
60 g grated milk chocolate
60 g grated semi-plain chocolate
½ tsp cinnamon
approx. 700 g fresh cherries, pitted or
2 jars of morello cherries
Butter for the baking tin
Icing sugar and cocoa powder for dusting


Separate the eggs. Beat the egg whites with 1/3 of the sugar until stiff. Beat the butter or margarine, egg yolks and the remaining sugar until creamy. Mix the flour with the baking powder and stir in. Fold in the beaten egg whites.

Place half of the dough in the greased sheet cake spring form and smooth it over. Mix the other half of the dough with the nuts, chocolate and cinnamon and spread it over the light dough. Distribute the pitted cherries or the well-drained morello cherries on the dough, press them in lightly and smooth the surface with a dough scraper.

Bake for 45 minutes in a preheated oven on the middle shelf at 190 °C top and bottom heat (or 170 °C circulating heat). Allow the cake to cool for 10 minutes, then remove the spring form frame and allow to cool completely.

Dust the cake with icing sugar. Lay a stencil on the cake and sprinkle with cocoa powder. Carefully remove the stencil.