Who does not know it? After the Christmas baking, a few jars of egg whites have accumulated in the freezer. This problem can be solved quickly. This egg white spice cake with sour cherries simply tastes airy and fluffy and has a refreshing touch thanks to the tangy flavour of the dried sour cherries.
10 egg whites
1 good pinch of sea salt
240 grams of raw cane sugar
1 1/2 tablespoons vanilla sugar
2 1/2 teaspoons gingerbread spice
230 grams of flour
55 grams of potato starch
1 1/2-2 tablespoons cocoa
142 millilitres vegetable oil (e.g. canola oil)
70 grams of blanched and ground almonds
142 grams sour cherries, dried
1. Beat the egg whites with the salt until stiff.
2. Add the sugar and vanilla sugar and continue beating until the sugar has dissolved.
3. Mix the gingerbread spice with the flour, potato starch and cocoa, add to the egg whites and fold in.
4. Now add the oil, almonds and sour cherries.
5. Pour the dough into a well-greased, large loaf tin and bake in a preheated oven at 175°C for 40-45 minutes.
6. Do a chopstick test. Leave to cool in the mould and turn it out.
7. If you like, you can cover the cake with chocolate icing.
Tip: Raisins, chopped dates or cranberries are also suitable.
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