Egg Liqueur Cherry Cake

For the eggnog cherry cake, wash, stem and pit the cherries. Coarsely chop the chocolate.

Grease a deep baking tray or shallow roasting pan (approx. 32 x 390 mm) and sprinkle with breadcrumbs. Stir butter, salt and sugar until creamy. Add the eggs one by one. Add flour, eggnog and chocolate.

Spread the dough on the baking sheet. Place cherries on top. Bake in the preheated oven (electric oven 175 degrees, convection oven 150 degrees, gas mark 2) for 50-55 minutes. Allow to cool.

Whip cream and crème fraîche until creamy, stir in vanilla sugar. Spread this cream on the cherry cake.

Decorate the eggnog cherry cake with about 5 tablespoons eggnog and fresh cherries, chopped mint and chocolate to taste.

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