Traditional recipe for bubbly cake from soft, fluffy dough.
No. of servings
|Baking powder for gingerbread||1||piece|
Separate the egg yolks from whites. Whisk the egg yolks with sugar and vanilla sugar until foamy. Gradually add oil.
egg white 6 pcs
Add stiff beaten egg whites and carefully blend it.
Finally stir in carefully flour mixed with baking powder.
cherries 1 kg
Spread the dough onto the greasy and floured baking dish. Place washed and stoneless cherries on dough evenly.
Bake in preheated oven at 355°F (180°C) for about 20 minutes. Sprinkle cake surface with sifted icing sugar.