Sour Cream Cherry Cake | Refreshing & Fruity

Line the bottom of a springform pan (Ø 22 cm) with baking paper, grease and flour the rim. Sift the flour with the baking powder. Separate the eggs.

Beat the egg whites until stiff, gradually sprinkling in the granulated sugar spoonful by spoonful until dissolved. Then stir in the egg yolks and oil individually. Finally, gently fold in the flour mixture. Pour the batter into the pan and bake in a preheated oven at 180°C (top/bottom heat) or 160°C (convection) for approx. 35 minutes. Let cool completely.

Soak half of the gelatin sheets (20 g) in cold water. Stir the sour cream smooth with 50 g powdered sugar and the vanilla sugar.