Cherry Pie

For the cherry cake, cream butter with powdered sugar, vanilla and grated lemon zest until thick and creamy, gradually add the egg yolks until thick.

Then whip the beaten egg whites from 5 egg whites until stiff, beat with granulated sugar and mix loosely into the beaten egg whites. Finally, fold in the flour.

Fill into a buttered cake tin or possibly into a cake tin lined with greased paper (Wandel), sprinkle with about 250 g pitted cherries and bake in the oven for about 30 minutes.

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