Sour cherry cake

This is a very classic cake that I remember my mother was doing a lot when I was a child. The sour cherry could have been fresh, in compote or even those one preserved in aspirin. It is a simple recipe because is nothing else than a normal cake composition that you use in those fancy anniversary cakes with some cherries spread on top. The nice part comes when the juice of the cherries combines with this dry part of the cake. That creates a juicy and red area extremely delicious.
The recipe is for sure not at all limited to cherries. You can use in fact any kind of fruit with the only condition that you drain them well before. And now the recipe ...

Ingredients:

• 8 eggs (whites and yolks separated)
• 100g sugar
• 250g flour
• 1 tablespoon vanilla sugar
• 1 tablespoon lemon zest
• a pinch of salt
• 1 kg of cherries without core and well drained (fresh or from compote)

Directions:

1. Beat the egg whites with the 2 types of sugar.
2. Beat the yolks with lemon zest.
3. Incorporate yolks slowly in the meringue. You will lose some of the volumes but is normal.
4. Add the salt and the flour and slowly mix with up and down movements.
5. Put a baking sheet or a silicone sheet on the bottom of the tray as it will stick to its bottom and it will be difficult to take it out.
6. Pour the composition into the tray over the baking sheet.
7. Sprinkle the sour cherries on top of the composition.
8. Bake for 35 minutes at 180ºC in the preheated oven.
9. When finished (the top starts having a brown colour), take the tray out and let it cool completely.
10. Cut the cake only after is cooled.

Recipe inspired from here.