Cherry Pie

For the cherry cake, beat the egg yolks, sugar, fat, lemon zest and salt with a mixer until creamy. Add flour, baking powder and sour cream alternately.

Whip egg whites until stiff, fold into batter. Grease a cake springform pan, dust with flour, drop in half of the batter. Spread the cherries evenly on top, cover with the remaining batter, bake at 160-180 degrees convection oven for about 70 minutes.

Check the cake after 60 minutes with a roulade wooden stick. If no dough sticks, remove from the heat, otherwise finish cooking in the turned-off oven.

Then remove from the pan, cool on a cooling rack and dust the cherry cake with powdered sugar.

Preparation Tip:

The cherry pie can also be prepared as a crumble pie or with a snowy topping.

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