Italian Almond and Cherry Cake

A cake recipe for all foodies:

Knead a shortcrust pastry from the dough ingredients, wrap it in foil and leave to cool for half an hour. Grease a cake springform pan with 26 cm ø. Roll out the dough thinly, place it in the mold and form a 3 cm high rim. Pre-bake the base at 200 °C for 10 minutes.

For the filling, pit cherries, preferably with a hairpin, so that there is a hole only on one side.

Knead marzipan paste with almond liqueur until smooth. Form small balls the size of cherry pits and stick them into the cherries.

For the almond topping, blanch (scald) the whole almond kernels with boiling hot water and remove the skin. Finely grind the dry almond kernels. Separate the eggs and beat the egg yolks with sugar until creamy.

Fold in salt, liqueur, almond kernels and lemon zest. Whip egg whites to stiff peaks and mix gently.

Spread the cherries evenly on the pre-baked pastry and cover with the almond topping. Bake at 200 °C for another half hour.

If the cake becomes too brown, cover with aluminum foil.

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