Irresistibly Addictive: Espresso Nut Cake with Cherries

👩‍🍳 Preparation

1. Base:
   Beat the eggs and sugar until fluffy. Gently fold in the flour, baking powder, and hazelnuts.
   Pour the batter into a 26 cm springform pan and bake at 180°C (350°F) for about 30 minutes.
   Let it cool completely, then crumble the top third of the cake.

2. Filling:
   Drizzle the base with the espresso. Drain the sour cherries and spread them over the cake base.
   Whip the cream with vanilla sugar, cream stabilizer, and a bit of espresso powder until stiff.
   Spread the cream over the cherries and sprinkle the cake crumbs on top.

3. Chill:
   Refrigerate for at least a few hours before serving.

💡 Tips

• Espresso: For a richer flavor, use freshly brewed espresso.

• Cherries: You can use either fresh or jarred cherries.

• Decoration: Garnish with chocolate shavings or fresh mint leaves for a special touch.

✅ Conclusion

This Espresso Nut Cake with Cherries is a true treat for all the senses. With this recipe, you’re sure to put a smile on your guests’ faces – and probably hear them ask for seconds!