Darbo Black Forest Butter Cakes

Ingredients:

• 250 g butter
• 220 g sugar
• 2 packs vanilla sugar
• 5 eggs
• 125 g flour
• 125 g potato flour
• 1 pinch salt
• ½ lemon
• 2 tbsps kirsch
• 250 g Darbo All Natural Black Forest Cherry Jam
• 200 g icing sugar
• 3 tbsps kirsch

Method:

Cream the butter and the sugar and vanilla sugar, adding in the sugars gradually. Separate the eggs and then one at a time stir the egg yolks thoroughly into the creamed butter and sugar. Sift the flour and potato flour, add the salt and lemon peel, and then, a spoonful at a time, mix into the creamed butter. Finally whisk the five eggs until stiff and then carefully fold into the mixture. Spread this mixture on to a buttered and floured tray and then bake for about 30 minutes in an oven pre-heated to 175ºC. Blend the Darbo Black Forest Cherry Jam with 2 tbsps of kirsch until smooth and then spread it over the still hot cake. Then mix the icing sugar with 3 tbsps of kirsch and glaze the still warm cake. Once the cake is fully cooled, cut the butter cake into squares.