Two-tone cherry and mint cake

Ingredients

• 500 g cherries
• 8 eggs
• 200 g butter (65% fat)
• 12 tablespoons sugar
• 6 tablespoons flour
• 3 tablespoons flour
• 2 tablespoons cocoa powder
• 3 tablespoons ground almonds (toasted)
• 5-6 mint leaves
• 1 packet baking powder
• juice from 1/2 lemon
• 1 pinch of salt
• 200 g white chocolate
• 1 teaspoon milk
• 1/2 teaspoon olive oil

Preparation

1. Melt the butter, add the mint leaves torn into small pieces and let it cool. 2. Separate the egg whites from the yolks and sprinkle a pinch of salt over both. 3. Beat the egg whites until foamy, then gradually add the sugar and the juice from 1/2 lemon and keep beating until you get a firm meringue. 4. Add the yolks rubbed with the salt, mix, then add the butter with mint and mix again. 5. Sift 6 tablespoons of flour together with the baking powder and add them gradually to the batter. 6. Divide the batter into two roughly equal parts. To the first part add 3 tablespoons of flour and the pitted cherries, then spread it in a 23 x 36 cm tray lined with baking paper. 7. To the second part add 2 tablespoons of sifted cocoa and 3 tablespoons of finely ground toasted almonds, then spread it over the cherry layer. 8. Bake in the oven preheated to 180 degrees C, 30-35 minutes, and do the toothpick test. 9. Let the cake cool, then turn it out onto a platter with the cherry side up. 10. Melt 200 g white chocolate with 1 teaspoon milk and 1/2 teaspoon olive oil over a double boiler, then cover the cake with it. 11. Let the chocolate set, then cut the cake into portions.