Austrian Cherry Cake

Austrian Cherry Cake

recipe from Pamela

serves 20

5 cups ripe pitted cherries

200 grams butter, softened

180 grams sugar

1 teaspoon vanilla

2 pinches salt

6 eggs, beaten

500 grams fromage blanc, beaten

375 grams flour

1 tablespoon baking powder

Mix cherries and 3 tablespoons sugar, let sit. Beat butter, sugar, vanilla, and salt until well blended. Add eggs, then fromage blanc. Mix flour and baking poser, and incorporate into butter mixture little by little. Generously butter 2 casserole dishes (1 9x13, 1 8x8) or one large 11x15 dish. Place cherries in dishes, then pour batter on top. Bake at 375 for 45 minutes. Let cool, serve warm or at room temperature. Freeze cakes (in dishes) if they will not be consumed within 3 days.