Recipe Book

• 1 tablespoon cherry liquer
• 1/2 teaspoon cinnamon
• 60 g flour
• 1/2 teaspoon baking powder
Ingredients for the topping:
• 150 g icing sugar
• 1 tablespoon cherry liquer
• 12 decorative marzipan carrots
• ground hazelnuts
Other:
• Springform cake tin with 26 cm diameter,
greased and the bottom lined with baking
parchment.
Method:
Beat egg whites with salt until forming peaks,
add the icing sugar and beat to a fest white of
egg. Mix the egg yolke and sugar to a cream and
add the other ingredients. Add a quarter of the
beaten white of egg with the egg yolk and then
carefully mix the rest of the beaten white of egg
with mixture. Pour the dough into the prepared
baking tin and smooth.
• Time in the appliance: 55 minutes
• Shelf position: 3
After baking:
Let the cake cool. We recommend the
preparation work to be carried out one to two
days in advance and to keep covered in the
fridge. For the overglaze, mix the icing sugar
with the cherry liquer. Add water if necessary.
Cover the cake with the overglaze and decorate
with the marzipan carrots.
Steam oven Recipe Book
25