Cherry Cake in Swiss Style

Ingredients

• 190 g butter
• 1 egg
• 50 g powdered sugar (from raw cane sugar)
• 1 pinch salt
• 250 g whole wheat flour
• 400 ml whipping cream
• 70 g raw cane sugar
• 3 eggs
• 1 tsp vanilla powder
• 1 pinch cinnamon
• 700 g sour cherries
• 100 g almond slices

Instructions

1. 1.

   Knead 160 g butter, 1 egg, powdered sugar, salt and flour into a smooth dough, shape it into a ball and cover for 30 minutes in the refrigerator. In the meantime whisk 200 ml cream with the remaining eggs, 40 g sugar, vanilla and cinnamon. Wash cherries, drain well and pit them.

2. 2.

   If needed, grease a springform pan. Roll out the dough on a floured surface slightly larger than the pan and place it inside, forming a rim. Spread cherries on the base and pour the cream mixture over them.

3. 3.

   Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) on the lowest rack for about 40 minutes. Remove and let cool.

4. 4.

   Heat remaining butter with leftover sugar in a pan, stirring until the sugar starts to caramelize. Stir in almonds and briefly caramelize them. Sprinkle over the cake. For serving whip the remaining cream, cut the cake into pieces and serve each piece with a dollop of whipped cream.