Separate eggs, beat egg whites until stiff.
Beat butter with sugar and vanilla sugar until fluffy, gradually beat in the yolks, add lemon zest.
Mix flour with baking powder and add to yolk mixture alternately with beaten egg whites, add kirsch.
Grease and flour a baking pan, pour in batter and cover tightly with cherries.
Bake at 180 °C for about 25 minutes.
Divide into pieces, sprinkle with sugar.
Related Recipes:
Curd Fruit CakeFor the curd fruit cake, first preheat the oven to 180 °C top and bottom heat and line a baking tray with...
Tiramisu MagicFor Tiramisu Magic, first cut the butter into cubes. Heat with the milk on the stove or in the microwave until...
Chocolate Vanilla Zebra CakeFor the chocolate-vanilla zebra cake, first preheat the oven to 180 °C top and bottom heat. Butter the cake...
Sponge Cake Roulade with Lemon FillingFor the sponge cake roulade, mix the powdered sugar, yolks and the grated zest of the lemon until the mixture...
Hot Baked Apple with Mulled Wine Ice Cream and Gingerbread CreamBaked apple Preheat the oven to 175 °C. Mix the marzipan with the rum and the jam until smooth, add the...
Apricot Meringue PieFor the apricot meringue pie, first mix flour, baking powder and cornstarch. Beat the soft butter with sugar...
Rhubarb Pot PieFor the rhubarb and topping cake, finely grind the walnut kernels in a blitz chopper for the dough. Mix 50 g...
Rose Petal Kaiserschmarren with Vanilla CreamFor the vanilla cream, mix cornstarch with 2 tbsp. milk. Cut open the vanilla pod and scrape out the pulp...
Curd Soufflé with Citrus Ragout1. for the ragout, peel all the citrus fruits so that the white skin is completely removed. Remove the fillets...
Yogurt Tureen in Sponge Cake CoatingPreheat oven to 180 °C top/bottom heat. Line a baking tray with baking paper. Beat egg whites with a pinch of...