Cherry Cake with Sour Cream Glaze

Grease a frying pan (approx. 32 x 39 cm, at least 3.5 cm deep). Let the cherries drain well.

Mix fat, 100 g sugar and salt until creamy. Fold in 4 eggs bit by bit. Mix flour and baking powder and fold in alternately with the milk. Spread cherries evenly on the fat pan.

Stir sour cream or crème fraiche, 4 eggs and 100 g sugar. Pour over the cherries. Bake in the preheated oven (electric oven 200 °C, convection oven 175 °C, gas mark 3) for about 35 minutes. Cool. Dust the cherry cake with powdered sugar just before serving.

Have fun with this fine cake!

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