A great cake recipe for any occasion:
Beat the fat with sugar and salt until creamy. Beat the eggs and gradually stir into the cream with the milk. Beat everything until creamy. Mix flour and baking powder, add both to the dough mixture form and stir everything together until smooth. Pour the batter into a greased springform pan and smooth it out. Drain the cherries well in a sieve and spread them evenly on the dough.
Bake the cake at 175 degrees for 15 minutes.
In the meantime, roast the 50 g almond kernels in a frying pan without fat until golden brown. Whip the egg whites with the sugar until stiff and fold in the toasted almond kernels.
Spread the almond meringue on the pre-baked cake and sprinkle with the remaining almond kernels. Place the cake back in the oven and bake for another 25 minutes.
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