Supplementary IngredientsCherries (Dried)80g Egg Yolks3 Almond Flour40g Baking Powder1 tsp Egg Whites2

SeasoningWater3tbsp Sugar1tbsp Liqueur1tbsp Butter80g

Methods for Cherry Buttercream Pound Cake

Preparation: Cut greaseproof paper suitable for the size of the mold. Lay it into the mold

1. Put the dried cherries, hot water, sugar and cherry liqueur into a saucepan and heat over low heat until the dried cherries swell and soften, then collect the liquid over high heat and cool

2. Remove the water from the cooled dried cherries and add a small amount of low-flour powder to the mixture, so that the dried cherries stick to the low-flour powder slightly, and then set aside

3. Soften the butter and then add the condensed milk and beat it until it turns white

4. Add the egg yolks, stir well

5. Add the almond flour, stir well

6. Sift in half of the low-flour and baking powder, slightly cut the mixture

7. Add the processed dried cherries, cut the mixture, then sift in the rest of the powder, mix well

8. Whip the egg whites until they are close to stiff, add them to the 7 in small batches, cut the mixture and transfer to the mold

9. Preheat oven to 165 degrees Celsius, lower level, upper and lower heat, about 45~50 minutes

Should you have any questions?