Prepare a shortcrust pastry, refrigerate for about half an hour. Grease a cake springform pan of 24 cm ø and line with the dough. For the filling, beat the egg whites until stiff. Fold in sugar. Carefully add the hazelnuts. Spread the mixture on the pastry base.
Drain the sour cherries well. Cover hazelnut macaroon mixture tightly and bake at 220 °C for about 45 minutes. After half an hour switch to 180 °C. Dust with powdered sugar while still hot.
Related Recipes:
Flake Cake with Mini WindbagsA simple but delicious cake recipe: Knead together the ingredients for the shortcrust pastry and line a...
Curd Cake with RaspberriesFor the curd cake with raspberries, butter a cake springform pan. For the dough, knead flour, butter, 100 g...
Pear Tart #2A simple but delicious cake recipe: Make a yeast dough from flour, lukewarm milk, yeast, 30 g sugar, 1 egg...
Marbled Walnut Caramel CakeFor the marbled walnut caramel cake, preheat the oven to 180 degrees and grease a springform pan (diameter 21...
Checkerboard Cookies or Spiral CookiesFor checkerboard cookies or spiral cookies, first dice the butter into small cubes. Then quickly knead the...
Spinach Ravioli with Sage ButterNote: all quantities in the instructions refer to a preparation with 250g semolina. Knead the durum wheat...
Black Bread Easter CakeDough: For the dough, mix the egg yolks, sugar and salt until creamy. To crumble the bread, dust your hands...
Pentecost Pastry – PfingsttorteA cake recipe for all foodies: (*) Ingredients for a cake pan of a good 20 cm ø, with rim of about 4 cm...
Cheese and Grape CakeA great cake recipe for any occasion: Quickly crumble butter, powdered sugar, flour, egg and a little salt...
Lentil Strudel with BaconFor the lentil strudel with bacon prepare the puff pastry or strudel dough (according to taste). Press cooked...