Recipes

Ingredients

• 5 eggs
• 15 tbsp sugar
• 0.4 cups (100 ml) oil
• 0.8 cups (200 ml) yogurt
• 20 tbsp flour
• 1 packet baking powder
• 2 packets vanilla sugar
• 1.1 lb (500 g) sour cherries (pitted)
• 3 tbsp semolina
• oil and flour for greasing the baking pan
• powdered sugar for dusting

Steps

1. Wash the sour cherries, pit them, and mix them with 3 tablespoons of semolina to absorb excess juice.
2. Carefully separate the egg yolks from the whites into two bowls.
3. Whip the egg whites into stiff peaks using a mixer.
4. Gradually add the sugar to the whipped egg whites and beat until completely dissolved.
5. Fold the egg yolks into the mixture gently using a spatula or wooden spoon.
6. Add 0.4 cups (100 ml) of oil and 0.8 cups (200 ml) of yogurt, then gently combine.
7. In a separate bowl, mix the flour and baking powder, then add the two packets of vanilla sugar.
8. Gradually sift the flour mixture into the wet ingredients, stirring constantly with a spatula to prevent lumps.
9. Thoroughly grease a baking pan with oil, dust it with a thin layer of flour, and tap out the excess.
10. Pour the prepared batter evenly into the greased baking pan.
11. Distribute the prepared sour cherries evenly over the batter.
12. Preheat the oven to 482°F (250°C), then once you put the cake in, reduce the temperature to 356°F (180°C) and bake for about 30 minutes, depending on your oven.
13. Let the baked cake cool down, cut it into squares, dust with powdered sugar, and serve.