Cherry Charlotte
Sour cherries add juicy tartness, while almond flour provides fiber and creates a dense golden crumb. The cake uses one simple batter and holds its shape after cooling.
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Inventory: Mixer, Oven
426
Servings: 6 (1 serving ≈ 122 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Stevia)Adjust the baking time according to thickness.
Beat the eggs (150 g) with stevia (150 g) and vanilla (1 g) until pale and fluffy.
Melt the butter (80 g), cool it slightly, and mix it into the egg mixture. Add almond flour (200 g) and baking powder without starch (2 g), then stir until smooth.
Cut the sour cherries (150 g), remove the stones, gently fold the fruit into the batter, and transfer it to a dish greased with the remaining butter.
Bake at 200 °C for about 30 minutes until golden and a wooden skewer comes out dry.
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