Preparation Steps
1
- Beat eggs, sugar and salt for several minutes until the mixture becomes foamy and consistent, and sugar is dissolved.
2
- Add the flour slowly and continue to beat the mixture.
3
- Add cream and milk slowly and continue to beat the mixture for a few more seconds until mixture is uniform and slightly thinner than the pancake batter.
4
- Add Amaretto and almond extract.
5
- Stirr in sour cherries.
6
- Pour the mixture into the lightly buttered ovenproof dish.
7
- Bake the cake in preheated oven at 180C for 50 minutes or until done.
8
The centre of the cake should be completely baked (the trick with a toothpick).
9
- Allow to cool down a little, serve warm or at room temperature, never too hot or too cold.