Cherry jam cake

Preheat your oven to 180 ° C (th 6). Sift the yeast and the flour. Separately, melt the butter. In a bowl, whisk the eggs and sugar vigorously until the mixture turns white. Add the flour and the baking powder, sifted in rain, then add the almond powder, the melted butter and mix. Peel the ginger. Using a knife, chop it very finely (if you grate it, it becomes more spicy) and mix it with the preparation. Butter and flour the mold. Pour 1/3 of the dough, then cover with the jam, put a second third of the dough back, add the jam again and finish with the rest of the dough. Bake for 40 minutes. Take out of the oven and check for doneness using a knife tip. If it comes out dry, it’s done. Let it cool for a few minutes before unmolding it. For the icing: In a bowl, gradually combine the icing sugar and lemon juice until you get a shiny and supple dough. Using a spoon, frost this delicious cake and let the frosting harden at room temperature for an hour.

 3 eggs
150 g of sugar
100g of flour
80 g ground almonds
½ spoon of yeast
150 g semi-salted butter
200 g cherry jam
5 g of fresh ginger Ingredients

for the icing:
200 g icing sugar
1 lemon juice

A cake mold
A salad bowl
A knife
A bowl Spoon

Advice from our grandmothers If you wish, you can garnish this cake with another jam (strawberry, raspberry, forest fruits, etc.).