Cherry cake (rusk-slush cake)
8 pcs. zwieback
100 g according to hazelnuts
4 eggs
100 g butter or margarine
150 g of sugar
2 teaspoons of baking soda
2 tbsp rum
1 bar of dark chocolate (or raspberry dark chocolate)
1 glass of sour cherries
2 sachets of cake
Crumble the rusks quite finely. Add hazelnuts, eggs, fat, sugar, baking powder and rum and stir. Put the dough in a springform pan and bake at 175 ° C for 40 min. to bake.
Rub chocolate.
Shortly before the end of the baking time, bring the glass of sour cherries and juice with the 2 sachets of cake to a boil.
Take the cake out of the oven. Distribute the grated chocolate on the hot cake. Then put the sour cherry paste on the hot cake. Allow to cool in the mold.
