Tamarind, Cherry, and Nut Cake (Cherry Nut Cake (USA))

Name: Tamarind, Cherry, and Nut Cake
Ingredients: Pierce 1 cup of tamarinds, dusting them with a tablespoon of all-purpose flour. Mix: 2/3 cup of sifted all-purpose flour with 1/2 teaspoon of baking powder and a pinch of salt. Beat 3 eggs until fluffy and add slowly 3/4 cup of granulated sugar and 1/2 teaspoon of vanilla extract. Mix slowly the flour and eggs, adding 1/2 cup of chopped nuts and 1 cup of tamarinds, cut into small pieces. Butter the baking sheet with parchment paper and dust it with all-purpose flour. Spread the dough to a thickness that allows for rolling like a croissant. On the narrow edges of the baking sheet (about 3 cm from the edge), place maraschino cherries in a row. Bake in a slow oven for 25-35 minutes. Remove from mold, still warm, and place on paper covered with granulated sugar. Roll the dough starting from the side of the cherries.; Glaze; Amass 2 tablespoons of butter with 1 1/4 cups of confectioner's sugar, adding slowly 3-4 tablespoons of heavy cream and 1/4 teaspoon of vanilla extract. Spread on the cake and cover with 1 cup of well-chopped nuts. Serve cut into slices.

1
Pierce 1 cup of tamarinds, dusting them with a tablespoon of all-purpose flour. Mix: 2/3 cup of sifted all-purpose flour with 1/2 teaspoon of baking powder and a pinch of salt. Beat 3 eggs until fluffy and add slowly 3/4 cup of granulated sugar and 1/2 teaspoon of vanilla extract. Mix slowly the flour and eggs, adding 1/2 cup of chopped nuts and 1 cup of tamarinds, cut into small pieces. Butter the baking sheet with parchment paper and dust it with all-purpose flour. Spread the dough to a thickness that allows for rolling like a croissant. On the narrow edges of the baking sheet (about 3 cm from the edge), place maraschino cherries in a row. Bake in a slow oven for 25-35 minutes. Remove from mold, still warm, and place on paper covered with granulated sugar. Roll the dough starting from the side of the cherries.
2
Glaze
3
Amass 2 tablespoons of butter with 1 1/4 cups of confectioner's sugar, adding slowly 3-4 tablespoons of heavy cream and 1/4 teaspoon of vanilla extract. Spread on the cake and cover with 1 cup of well-chopped nuts. Serve cut into slices.

Ingredients

1
Pierce 1 cup of tamarinds, dusting them with a tablespoon of all-purpose flour. Mix: 2/3 cup of sifted all-purpose flour with 1/2 teaspoon of baking powder and a pinch of salt. Beat 3 eggs until fluffy and add slowly 3/4 cup of granulated sugar and 1/2 teaspoon of vanilla extract. Mix slowly the flour and eggs, adding 1/2 cup of chopped nuts and 1 cup of tamarinds, cut into small pieces. Butter the baking sheet with parchment paper and dust it with all-purpose flour. Spread the dough to a thickness that allows for rolling like a croissant. On the narrow edges of the baking sheet (about 3 cm from the edge), place maraschino cherries in a row. Bake in a slow oven for 25-35 minutes. Remove from mold, still warm, and place on paper covered with granulated sugar. Roll the dough starting from the side of the cherries.
2
Glaze
3
Amass 2 tablespoons of butter with 1 1/4 cups of confectioner's sugar, adding slowly 3-4 tablespoons of heavy cream and 1/4 teaspoon of vanilla extract. Spread on the cake and cover with 1 cup of well-chopped nuts. Serve cut into slices.