Traditional recipes

Cherry cake

Cherry cake

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Whisk the egg whites with a pinch of salt and then with the sugar gradually added. Add the yolks one by one, the bergamot essence continuing to mix. At the end we add sifted flour, incorporating with a spatula, in circular movements from top to bottom. We take a little composition in a bowl and mix it with cocoa.

In a tray lined with baking paper we pour the white composition then the brown one and with the help of a toothpick we mix lightly. The pitted cherries are given through a little flour and placed over the above composition. Put the tray in the preheated oven at 180 degrees for 30-35 minutes.

Allow to cool, portion and powder with powdered sugar.