Vanilla cake with cherry liqueur

250 g candied cherries in liqueur

100 g butter
Which oil to choose? we'll show

4 egg whites

2 cup flour (+ 2 tablespoons)

1 1/4 cup sugar

1/2 cup cherry brandy

1/4 cup milk

1 tablespoons baking powder

2 tsp ground almonds

1/4 tsp salt

food coloring

For the cream:

500 g butter

5 egg whites

1 glass sugar

3 tsp vanillin

pinch of salt

dye

Beat butter and sugar in a separate bowl mix the flour with baking powder and salt.

Separately, mix the milk with almond liqueur and add in the whipped butter, add the flour mixture, stir until smooth.

Cut the cherries, sprinkle with 2 tablespoons flour, leave to soak, add the cherries into the dough, stir, pour the dye, stir again.

Beat the whites, put in the dough, divide it in half, pour into a form laid by parchment, oiled.

Bake the cake 50-60 minutes in a preheated 170 degree oven, allow to cool completely.

Whip the egg yolks with salt and sugar in a heat-resistant container, heat the sugar until dissolved with stirring in a water bath, mixer, beat 2 minutes at low speed, then increase the speed and beat in stable peaks.

Add to the mix the softened butter, cut into cubes, continuing to whisk, add the dye and vanilla, stir and allow to cool.

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