For the zucchini cake, beat the eggs, powdered sugar and vanilla sugar for 10 minutes until foamy. Then mix in the grated zucchini, cinnamon and baking soda.
Gradually fold the flour with the baking powder and nuts into the rather liquid mixture. Finally, briefly stir in the oil. Pour the cake onto a baking tray and bake in the oven at 160 °C 1/2.
When the cake is still warm, spread with sour cherry jam. For the chocolate glaze, soften the chocolate and mix in the Ceres Soft to make a very liquid chocolate glaze.
Empty the chocolate onto the jam and spread.
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