A delicious cake enriched with sour cherries and almonds.
Step 1 of 9: Finely chop the almonds.
Step 2 of 9: Whip the egg whites until stiff and set them aside.
Step 3 of 9: Cream the butter and sugar together.
Step 4 of 9: Add the egg yolks and yogurt, and mix the ingredients well.
Step 5 of 9: Add the chopped almonds and almond flavoring and mix again.
Step 6 of 9: Gradually add the flour sifted with the baking powder, mix, and fold in the egg whites using upward strokes.
Step 7 of 9: Pour half of the mixture into a buttered and floured cake tin.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Tree nuts
Step 8 of 9: Add the Amarene with a little of their syrup in the desired amount and pour the remaining mixture on top.
Step 9 of 9: Bake in a static oven at 180°C for 45-50 minutes, checking as needed.
| Average values | Per serving126 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,795 kJ429 kcal | 1,421 kJ340 kcal |
| Fat | 28.2 g | 22.34 g |
| of which saturated fatty acids | 12.15 g | 9.62 g |
| Carbohydrates | 34.1 g | 27.01 g |
| of which sugars | 19.56 g | 15.49 g |
| Fibre | 2.1 g | 1.66 g |
| Protein | 10.13 g | 8.02 g |
| Salt | 0.11 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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