Egg Liqueur Cherry Pie

Try this delicious cake recipe:

Place morello cherries in a colander and drain. Collect the juice as desired and use it elsewhere. Put the butter in a wide-mouth mold and beat with a hand mixer until smooth. Add the sugar, vanilla sugar and egg yolks and beat until creamy.

Now add about three quarters of the flour by the spoonful, mix the last remaining flour first with the baking powder and then fold in.

Whip the egg whites until stiff and add to the batter together with the chocolate flakes, the egg liqueur and the drained cherries and stir in.

Preheat the oven to 175 °C, grease and flour a cake pan. Fold the egg white mixture into the batter and pour everything together into the pan. Bake the cake for 45 minutes and then remove it from the pan to cool.

When it has cooled completely, carefully heat the couverture so that it becomes completely liquid. Pour the couverture over the cake so that it is thickly covered on all sides.

After the couverture has set repeatedly, you can mark the cake with a colored icing pen for special occasions.

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