Pit and drain cherries. Grind the rusks and sprinkle a greased cake pan with 3 to 4 tablespoons of rusk flour. Make a batter from the ingredients listed. Pour 1/3 of the dough into the mold. Roll the cherries in the remaining rusk flour and mold half of it on the dough. Pour in again 1/3 of dough, top with remaining cherries and dough. Bake at 175 degrees for about 60 to 65 min. Turn out cake and let rest for 10 min, then lift off the mold.
Mix egg whites with powdered sugar and cherry brandy until smooth and coat the cake with it. Sprinkle with almond kernels.
We wish you good luck!
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