Basel Cherry Cake

A cake recipe for all foodies:

1. cut the rolls into thin slices and soak them in the milk for about 2 hours. Pit the cherries. Form the biscuits in a freezer bag and crush them with a cake roller or crumble them finely in a Moulinette. 2.

Brush a cake springform pan (diameter 26cm) with 20g of softened butter and sprinkle with a quarter of the sponge crumbs. Separate the eggs. Mix flour, hazelnuts, baking powder, remaining sponge cake crumbs and cinnamon.

Beat the egg yolks, 150g sugar, lemon zest and kirsch with the whisks of a mixer until creamy. Add the remaining softened butter and beat until smooth with the egg yolk mixture. Mix the breadcrumb-nut mixture with the egg yolk-butter mixture and the soaked breadcrumbs in detail.

Beat the egg whites with the remaining sugar until stiff. Gently mix the snow and cherries together. Fill into the cake springform pan and smooth.

Bake the cake in the heated oven on the second rack from the bottom for one hour at 180 degrees (gas 2-3, convection oven 160 degrees). Cover the cake with foil

cover the cake with foil for the last 15 minutes. 5.

Cool the cake in the form on a grid, then lift it out of the form

Lift out of the mold and dust lightly with powdered sugar. It goes well with whipped cream.

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