Caramelized sugar and sour cherry cake

Ingredients

• 100 g sugar
• 200 ml water
• 4 eggs
• 200 g sugar
• 2 sachets vanilla sugar
• 1 small pinch ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 tablespoon lemon juice or vinegar
• 280 g flour
• 2 tablespoons breadcrumbs
• 350 g pitted sour cherries
• 20 g vanilla-flavored powdered sugar

Preparation

1. Put 100 g sugar in a saucepan and caramelize over medium heat for 4 minutes, until amber-colored. Carefully pour in 200 ml water and boil for 3 more minutes, until the caramel dissolves, then leave the syrup to cool for 20 minutes. 2. Heat the oven to 180°C. Separate the eggs and beat the yolks with 200 g sugar and the 2 sachets of vanilla sugar until the mixture is pale and thick. 3. Add the cloves and cinnamon. Dissolve the baking soda with the lemon juice or vinegar and mix it in, then pour in the cooled syrup and gradually add the flour. 4. Beat the egg whites until stiff and fold them in with a spatula, using an upward motion, until no white streaks remain. 5. Line a 35 × 45 cm baking pan with parchment paper. Pour the batter into the pan. Drain the sour cherries, mix them with the breadcrumbs and arrange them on top. 6. Bake for 35-40 minutes, until the cake is golden and a toothpick comes out clean. Dust it with vanilla-flavored powdered sugar.