Cake with Amarenakirschen

Ingredients

• butter (for the pan)
• flour (for the pan)
• 200 g Amarenakirsche (jar)
• flour (to dust)
• 200 g butter
• 1 tbsp beetroot syrup
• 150 g sugar
• 4 eggs
• 100 g amarettini
• 300 g flour
• 2 tsp Baking powder
• 120 ml milk
• 125 ml heavy cream
• 1 tsp instant coffee
• 250 g dark chocolate

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Butter a loaf pan and dust it with flour.

2. 2.

   Drain the cherries over a sieve and dust them with flour.

3. 3.

   Cream the butter with syrup and sugar, then gradually fold in the eggs. Place the Amarettinis in a freezer bag and crush finely with a rolling pin. Mix the crushed pieces with flour and baking powder, alternating with milk into the butter mixture. Stir everything into a smooth batter and finally fold in the cherries.

4. 4.

   Pour the batter into the prepared pan, spread evenly, and bake in the preheated oven for 45-60 minutes; test with a skewer.

5. 5.

   Heat the cream with coffee in a saucepan. Roughly chop the chocolate, add it to the cream, and let it melt. Remove from heat and cool until thickened.

6. 6.

   Remove the cake from the oven, allow it to cool, then unmold onto a plate and let it rest. Spread the chocolate glaze over the top and let set. Slice and serve.