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Prepare the fruits. Wash the cherries well, remove the seeds, let them drain the juice and then mix with the breadcrumbs. It is set aside.
Beat the egg whites until stiff, add the sugar, vanilla sugar and lemon juice and continue beating until they harden again. Add the yolks and oil and mix lightly a few times by inverting, then add the flour mixed with baking powder and salt. Mix again only by inverting a few times, then pour the composite into a tray lined with baking paper. Level then sprinkle the cherries. Put it in the preheated oven for 45-50 minutes (depending on the oven) or until it cooks nicely (do the toothpick test).
After I took the tray out of the oven, because it seemed a bit pale on my face, I took from the pot of cherries (which boiled for jam) about 150-200 ml of juice that left the cherries and I poured it over hot cake.
I didn't have much patience to let it cool down and I stole a corner to see how it is. Delicious.