A simple but delicious cake recipe:
Vanilla sugar, butter, sugar, salt, bitter almond oil and the chocolate melt and cool. Beat the egg yolks until creamy and add the chocolate mixture, mix both. Beat egg whites until stiff and fold in almond kernels, baking powder and rum. Fill into a cake springform pan and bake. Then cool.
Bake at 175 degrees for about 35 minutes.
Drain the cherries. Hollow out the cake with a coffee spoon and leave a border of 1-2 cm. Whip the cream until stiff, fold in the scooped out crumbs and the cherries and fill into the hollow, smooth out and refrigerate. Sprinkle with chocolate shavings.
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