Cherries 750 gr
rusks sweet 120 gr
butter 120 gr
6 egg yolks
a glass of cream
ground almonds 90 gr
grated rind of one lemon
powdered sugar (for sprinkling) 20 gr
margarine (to grease).
Wash and dry cherries, rattle off and cover them. Crumble the rusks helping with a pestle or with a rolling pin.
In a bowl whip the cream, the butter then add the sugar and then the egg yolks.
Unite to compound the crumbled biscuits, cream, ground almonds and lemon zest.
Mix well and pour into a baking pan 1/3 releasable already buttered, leveling it.
Put in a preheated oven at 220 ° by placing the pan on the middle shelf and cook for about 10 minutes. Remove from the oven to 200 ° reducing the heat of the oven and spread the cherries on the dough, then cover the cherries with the remaining dough and continue cooking for another 50 minutes.
Finished cooking, let the cake cool on a wire rack. Just be cool, sprinkle it with icing sugar and serve.
Wines: /Preparation time: 1 hours, 40 minutes, 0 seconds